Fish broth with tomato and risoni
6
Points®
Total time: 15 min • Prep: 5 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
Ingredients
Olive oil
2 tsp
Garlic
2 clove(s), crushed
Canned diced tomatoes
¾ cup(s), (195g)
Tomato paste
1 tbs
Chicken stock cube
2 individual
Risoni (orzo) pasta
½ cup(s), (110g)
Ling, raw
500 g, or any firm white fish fillets, cut into 2cm pieces
Vegetable mix, non-starchy, frozen
500 g
Zucchini
1 medium, cut into 1cm pieces
Fresh flat-leaf parsley
⅓ cup(s), coarsely choppped
Lemon juice
1 tbs
Basil pesto
2 tbs
Instructions
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.
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