Name: Minestrone di Razza (Skate Minestrone)
Yield: 6–8 people
Cuisine: Italian
Ingredients: 1 leek (optional), cut into 5 mm dice and washed thoroughly; 1 onion, peeled and cut into 5 mm dice; 100 g tinned tomato pieces; salt and pepper; 6 tbsp good olive oil; 2 carrots, peeled and cut into 5 mm dice; 1.5 litres Fish Broth; Rouille; Crostini; 1 kg skate wing, skinned, boned and cut into large bite-sized strips; 2 celery sticks, stringed and cut into 5 mm dice; Parmesan, freshly and coarsely grated

Preparation info

6–8
people

Difficulty
Easy

Appears in

Alastair Little's Italian Kitchen

By Alastair Little

Published 1996

About

A wonderful soup from a restaurant oddly called ‘Paris’, situated in Trastavere, and one of Rome’s many excellent Jewish restaurants. You will need the Fish Broth for this recipe. Salt cod can be substituted for the skate, or any other flaky white fish. You will also need to make Rouille, a French import probably offered as a sop to the restaurant’s name as all the rest of their food remains resolutely Roman.