FISH SOUP WITH PASTA AND BROCCOLI

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I found this recipe in Epicurious, and made some changes to it. One of the best soups I remember cooking and eating, it’s very flavorful, not too rich… simply delicious! It’s also very easy to prepare.

1/2-inch broccoli florets

INGREDIENTS:

6 cups water

4 tablespoons chicken Consomme, or equivalent

1 lb skinless flounder fillet

1 garlic clove, finely chopped

1 cup small shell pasta

2 cups broccoli florets

1 tablespoon lemon juice

3 tablespoons olive oil

salt and pepper to taste

Flounder fillet was used in this recipe. According to the original recipe, skate fillet can also be used.

Here’s how to make it:

Bring water, fish and garlic to a simmer, with chicken Consomme. Add pasta and simmer for 5 minutes, uncovered. Add broccoli and simmer for 3 more minutes, uncovered as well.  Before serving, add lemon juice and salt and pepper to taste, and drizzle with olive oil.

Consumme chicken powder was used as a substitute to chicken broth. If you want to use broth, it’s 4 cups, plus 2 cups of water.
There is a great light meal, perfect for cold winter evenings.

 

COOKING RECIPE by Lucas Eller