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Photo of Fish broth with tomato and risoni by WW

Fish broth with tomato and risoni

6 - 7
PersonalPoints™ per serving
Total Time
15 min
5 min
10 min


Olive oil

2 tsp


2 clove(s), crushed

Canned diced tomatoes

¾ cup(s), (195g)

Tomato paste

1 tbs

Chicken stock cube

2 individual

Risoni pasta

½ cup(s), (110g)

Ling, raw

500 g, or any firm white fish fillets, cut into 2cm pieces

Mixed frozen vegetables

500 g


1 medium, cut into 1cm pieces

Fresh flat-leaf parsley

cup(s), coarsely choppped

Lemon juice

1 tbs

Basil pesto

2 tbs


  1. Fill and boil the kettle.
  2. Heat oil in a large saucepan over medium heat. Cook garlic, stirring, for 20 seconds.
  3. Add tomatoes, paste, stock cubes and 1.25 litres (5 cups) boiling water and bring to the boil. Add risoni and boil, covered, for 5 minutes.
  4. Add fish, frozen vegetables and zucchini and simmer, uncovered, for 5 minutes or until risoni is tender and fish is just cooked through. Season with salt and pepper. Stir in parsley and juice. Serve soup dolloped with pesto.


TIPS: We used a frozen vegetable mix consisting of peas, corn, green beans and carrot but you can use any frozen vegetable mix without potato. Add it: 100g baby spinach with parsley in Step 4. Swap it: Risoni for 400g can chickpeas (rinsed, drained).