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Seafood minestrone

Recipe from: 9/1/2000 12:00:00 AM
Ingredients 12
Servings 4
Time 20 min


  • 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


25 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

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