Cod Minestrone Soup
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Ingredients
for
6
- Ingredients
- 1 small Fennel bulb
- 1 onion
- 2 cloves garlic cloves
- 1 Tbsp olive oil
- 1 ⅔ cups fish stock (from a jar)
- 2 ½ cups vegetable stock (instant)
- 3 cups Pasta (for soup, e. g. small penne)
- 1 large carrot (peeled and thinly sliced)
- 2 cups Tomatoes
- 1 Zucchini
- 14 ozs Cod
- 2 Tbsps lemon juice
- salt
- freshly ground peppers
- 3 Tbsps Noilly Prat (Vermouth)
- Basil (to garnish)
Product recommendation
Can be frozen
Preparation steps
1.
Wash, trim and halve the fennel, remove the hard core and thinly slice the bulb. Peel and finely dice the onion and garlic. Heat the oil and sweat the fennel, onion and garlic until translucent. Add the fish stock and vegetable stock and simmer for 10 minutes.
2.
Meanwhile cook the pasta according to the package instructions, adding the carrot slices for the last 3-4 minutes. At the end of cooking time drain, refresh in cold water and drain well.
3.
Drop the tomatoes into boiling water for a few seconds, refresh in cold water, then skin, cut into eighths and remove the seeds.
4.
Wash and trim the courgette, halve lengthwise and cut into half slices. Wash and dry the cod and cut into bite-sized cubes. Sprinkle with lemon juice and season with salt and pepper.
5.
Add the fish, tomatoes and courgettes to the boiling broth and cook gently over a low heat for 5 minutes, or until done. Season with salt and pepper and add Vermouth to taste.
6.
Add the pasta and carrots and reheat in the soup. Ladle the minestrone into bowls and serve garnished with basil.
