| 1 | Preparation: peel and cut the potatoes into ?inch dice. |
| 2 | Peel and coarsely shred the carrots. |
| 3 | Cut the fish fillets into ?inch pieces. |
| 4 | Cooking: heat oil in a 6-quart soup kettle. |
| 5 | Add the diced potatoes and saute over high heat until lightly browned, about 5 minutes. |
| 6 | Add the shredded carrots and saute until slightly softened, about 2 minutes longer. |
| 7 | Add the boiling water along with the vinegar and salt. |
| 8 | Simmer until vegetables are tender, about 10 minutes. |
| 9 | Add the broth and rice and simmer for 15 minutes. |
| 10 | Add the fish and simmer until fish is cooked and rice is tender, about 5 minutes longer. |
| 11 | Remove kettle from heat and stir in parsley and hot red-pepper flakes. |
| 12 | Adjust seasoning if necessary. |
| 13 | Serving: ladle soup into warm bowls and sprinkle with freshly ground black pepper. |
| 14 | Serve immediately/ makes 8 to 10 servings. |
| 15 | [cooks; jan/feb 1989] |
