HERBED FISH AND PASTA SOUP

INGREDIENTS

• 20g butter
• 1 leek, thinly sliced
• 1 carrot, chopped
• 1 teaspoon chopped fresh thyme
• 300g white fish fillets, chopped
• 100g capelli d'angelo pasta

FISH STOCK

• 500g fish bones
• 11/2 liters ( 6 cups ) of water

HERBED FISH AND PASTA SOUP METHOD:

Heat butter in a pan, add leek and carrot, and cook, stirring, until leek is soft. Add thyme and 5 cups of the fish stock, bring to a boil, simmer, uncovered, for about 15 minutes or until the carrot is soft. 

Add fish and pasta, bring to boil, boil, uncovered, for about 10 minutes or until pasta is tender.

Fish Stock: Combine fish bones and water in a large pan, Bring to a boil, and simmer uncovered, for 20 minutes; strain.

Serves 4.

Note: Soup can be made a day ahead.

Storage: Covered, in refrigerator.

Freeze: Fish stock suitable.

Microwave: Soup suitable. 

Also Read: LOWS SALAD OF PASTA WITH BALSAMIC VINAIGRETTE