Fish minestrone with pesto >span class=”new”/span<

Posted by adm On November - 7 - 2011

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  • 2 tbs extra virgin olive oil
  • 2 leeks (white part sole), thinly sliced
  • 2 celery stalks, thinly sliced
  • 3 small carrots, thinly sliced
  • 1.5L (6 cups) boiling chicken or vegetable strain, or h2o
  • 2 small zucchini, thinly sliced
  • 150g green beans, thinly sliced on an fish
  • 400g can borlotti beans, rinsed, knackered
  • 4 (most 70g each) red mullet fillets
  • 2 tbs pesto
  • Flat-leaf parsley leaves, to garnishee

How to:

  • Heat the olive oil in a large saucepan and cook the leeks and celery over medium-low heat for 5 minutes or until subdued. Add the carrots and the boiling stock or water and bring to the boil over high hotness. Reduce heat to medium-low and simmer for 10 proceedings.

  • Add the zucchini, green beans and borlotti beans, and simmer for 5 minutes or until the beans are heated through and the vegetables are just bid.

  • Slip the fish fillets into the soup and simmer for a advance 5 proceedings. Season with salt and peppercorn, then ladle the soup into bowls, placing the fish on top.

  • Spoon a dollop of pesto on top of the fish, scatter with parsley and dish.

  • TIP: Guide to buying fish: Fillets should be firm and unintelligible, with no yellow hint, and the skin bright and vibrant. Get your fish home as fast as you can, then ready and eat it the same day.

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