Fish broth with tomato and risoni
2 clove(s), crushed
Canned diced tomatoes
¾ cup(s), (195g)
Chicken stock cube
½ cup(s), (110g)
500 g, or any firm white fish fillets, cut into 2cm pieces
Mixed frozen vegetables
1 medium, cut into 1cm pieces
Fresh flat-leaf parsley
⅓ cup(s), coarsely choppped
- Fill and boil the kettle.
- Heat oil in a large saucepan over medium heat. Cook garlic, stirring, for 20 seconds.
- 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.
- 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.