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.