Italian Fish Soup
Total Time35 minutes mins
Servings: 4 people
- 2 Red onions
- 1 Clove of garlic
- 2 tbsp Olive oil
- 2 Small zucchini
- 400 g Chopped canned tomatoes
- 850 ml Fish stock, alternatively vegetable stock
- 100 g Pasta Conchiglie
- 350 g Firm-Fleshed fish, e.g. Cod
- 1 tsp Lemon peel zest
- 2 tbsp Freshly squeezed lemon juice
- 1 tsp Fresh or dried oregano
- 1 tbsp Food starch
- 1 tbsp Cold water
- Salt pepper
- Fresh basil
Finely chop the onions and garlic and sauté them in the heated oil in a large saucepan. Cut the zucchini into slices and add. Simmer for a few minutes while stirring.
Add the fish stock, chopped tomatoes and pasta. Bring to the boil and simmer on reduced heat for approx. 5 - 10 minutes. Add the dried herbs, salt, pepper and lemon zest. Mix the cornstarch with 1 tablespoon of water and add to the soup. Bring to the boil and stir well.
Cut the fish into bite-sized pieces and drizzle with lemon juice. Add to the soup and simmer over low to medium heat for about 5 minutes until the fish is cooked through. Do not stir too long or too much, otherwise the fish will disintegrate. Season the soup again to taste, seasoning if necessary.
Sprinkle with chopped basil and serve in deep plates. This fits z. B. ciabatta or focaccia as a side dish. I also put a dollop of red pesto on top.
Serving: 100g | Calories: 397kcal | Carbohydrates: 41.4g | Protein: 5.8g | Fat: 22.9g