Name: Fish minestrone with pesto
Prep time: 1 h 15 min
Cook time: 15 min
Total time: 1 h 30 min
Yield: Serves 4
Cuisine: Italy
Ingredients: ¼ celeriac, diced; 35 g (1¼ oz) grated Parmesan; 45 g (1½ oz) fresh parsley leaves; 50 g (1¾ oz) small pasta shapes, such as ditalini; 4 fresh scallops; 12 tiger prawns, shells on; 1 litre fish stock; 2½ tablespoons olive oil; 200 ml (6½ fl oz) olive oil; 30 g (1 oz) fresh basil leaves; 55 g (1¾ oz) garlic; 55 g (1¾ oz) pine kernels, toasted; ½ swede, diced; 1 small turnip, diced; 1 potato, diced; 50 g (1¾ oz) cooked or canned flageolet beans; few sprigs of fresh chervil, to garnish; 1 zucchini (courgette), diced; 3 tablespoons cream; 25 g (¾ oz) French beans, cut into 5 mm (¼ inch) lengths; 1 small onion, finely diced; 1 small carrot, diced

Preparation info

Serves
4

Difficulty
Medium
Ready in
1 hr 30

Appears in

Seafood

By Le Cordon Bleu

Published 1999

About

A twist on the classic Italian soup, with the addition of scallops, prawns and a dash of cream. The pesto is stirred through at the end and any extra can be tossed through pasta for a great midweek dinner.

Ingredients

4 fresh scallops
12 tiger prawns, shells on
1 litre fish stock

Europe
Italy
Fish course
Dinner
Pescatarian
Soup
Mediterranean

Method

To prepare the scallops, follow the method in the Chef’s techniques on. Place the scallops flat on a board and slice each one into three circles, leaving the orange roe whole. Shell and devein the prawns, following the method in the Chef’s techniques on. Cover and refrigerate until needed.

Become a Premium Member to access this recipe

Already a member?

Monthly plan

Annual plan

'Brilliant app for foodies'

'Spotify of cookbooks'

No reviews for this recipe

Ingredients

Method

Part of