Seafood minestrone

Recipe from: 9/1/2000 12:00:00 AM
Ingredients 12
Servings 1
Minutes 20 min


Serving Change
  • 800
    whole fish, cleaned and scaled
  • 1
    onion, chopped
  • 5
    sprigs parsley
  • 1
    lemon (juice and rind)
  • 45
    olive oil
  • 3
    leeks, diced
  • 2
    carrots, diced
  • 2
    cloves garlic, crushed
  • 410
    plum tomatoes, chopped
  • 250
    dry white wine
  • 100
  • Italian bread or crostini, to serve


20 min
Fillet the fish, cut into cubes and set aside. Place fish carcass in a large saucepan and cover with 2 litres water. Add chopped onion, parsley sprigs and lemon rind. Bring to the boil, reduce heat and simmer for 10 minutes. Remove from heat and strain. Heat olive oil in a large saucepan. Add leeks, carrots and garlic and sauté over low heat for 5 minutes. Add strained stock, tomatoes and wine and bring to the boil. Add pasta, broken into 5 cm pieces, and cook for 5 minutes. Add fish, reduce heat and simmer for a further 5 minutes. Stir in lemon juice and season with salt and freshly ground black pepper. Serve immediately with Italian bread or crostini. Serves 4-6.

Read more on: fish/seafood


Bacon Parmesan potato nests

2016-10-21 11:21 publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
Comments have been closed for this article.
There are new stories on the homepage. Click here to see them.