Fish Soup with Pasta and Broccoli |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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This classic Roman soup appears on many menus in the city, but we were disappointed with the versions we were served. Our recipe is more of a crowd pleaser. Active time: 20 min Start to finish: 20 min Ingredients:
4 cups chicken broth (32 fl oz) |
2 cups water |
1 lb skinless skate or flounder fillet, halved crosswise if large |
1 garlic clove, finely chopped |
1 cup small shell pasta (5 oz) |
2 cups 1/2-inch broccoli florets |
1 tablespoon fresh lemon juice, or to taste |
3 tablespoons extra-virgin olive oil, or to taste |
Directions:
1. Bring broth and water to a simmer with fish and garlic in a 4-quart heavy pot. Add pasta and simmer until al dente, about 5 minutes (fish will break apart). Add broccoli and simmer (still uncovered) until pasta and broccoli are tender, 2 to 3 minutes.
2. Add lemon juice and season soup with salt and pepper. Serve soup drizzled with oil.
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