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HERBED FISH AND PASTA SOUP

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HERBED FISH AND PASTA SOUP

INGREDIENTS

  • 20g butter
  • 1 leek, thinly sliced
  • 1 carrot, chopped
  • 1 teaspoon chopped fresh thyme
  • 300g white fish fillets, chopped
  • 100g capelli d'angelo pasta 

FISH STOCK

  • 500g fish bones
  • 11/2 liters ( 6 cups ) of water 

HERBED FISH AND PASTA SOUP METHOD:

Heat butter in a pan, add leek and carrot, and cook, stirring, until leek is soft. Add thyme and 5 cups of the fish stock, bring to a boil, simmer, uncovered, for about 15 minutes or until the carrot is soft. 

Add fish and pasta, bring to boil, boil, uncovered, for about 10 minutes or until pasta is tender.

Fish Stock: Combine fish bones and water in a large pan, Bring to a boil, and simmer uncovered, for 20 minutes; strain.

Serves 4.

Note: Soup can be made a day ahead.

Storage: Covered, in the refrigerator.

Freeze: Fish stock suitable.

Microwave: Soup suitable. 


Also Read:  SALAD OF PASTA PILLOWS WITH BALSAMIC VINAIGRETTE

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