Fltilyklar
Grilled Cod with Pasta in Soup Minestrone
(4-6 people)
800 – 1000 g cod fillets
400 g Rigatoni Napoletani pasta
1 dl olive oil
0.5 dl grated Parmesan cheese
4 slices of bread
Skin the cod and cut into pieces, each weighing 150-200 g. Pour some olive oil over the fish and store in a refrigerator for 15-20 minutes. Boil the pasta in salted water for 10-15 minutes and then cool it down with running water. Remove the crust off the bread slices and cut them into squares. Fry the bread squares in some oil and stir continuously to make them golden brown. Then dry them on a paper towel to get rid of excess oil.
Soup Minestrone
200-300 g Borlotti beans (or kidney beans)
0.5 dl olive oil
1 onion (finely chopped)
3 carrots (chopped)
2 stems celery (chopped)
4 cloves garlic (finely chopped)
2 l fish broth
0.5 l white wine
4-5 slices bacon
6 tomatoes (chopped)
1 bay leaf
1 twig rosemary
0.25 dl fresh basil (chopped)
Store the borlotti beans in cold water overnight. Sweat the onions, the garlic, the carrots and the celery in a deep pan (lid on) for a few minutes. Reduce the white wine by half in another pan, add the fish broth and continue to let simmer for 10-12 minutes, having added the bacon, the bay leaf and the rosemary.
Pour the water off the beans and put them into the vegetable pan along with the tomatoes. Sift the broth over the vegetables and let simmer for an hour. Add the pasta during the last 5-10 minutes.
Fry the fish in a hot pan, using the oil in which it has been kept waiting. It is advisable to move the steaks once in a while while frying. When the fish has been fried on both sides, remove it from the pan and let it cool for a short while. Pour the soup into a bowl, put a fish steak in the middle and spread basil, Parmesan and bread squares on top. Serve with lemon.
800 – 1000 g cod fillets
400 g Rigatoni Napoletani pasta
1 dl olive oil
0.5 dl grated Parmesan cheese
4 slices of bread
Skin the cod and cut into pieces, each weighing 150-200 g. Pour some olive oil over the fish and store in a refrigerator for 15-20 minutes. Boil the pasta in salted water for 10-15 minutes and then cool it down with running water. Remove the crust off the bread slices and cut them into squares. Fry the bread squares in some oil and stir continuously to make them golden brown. Then dry them on a paper towel to get rid of excess oil.
Soup Minestrone
200-300 g Borlotti beans (or kidney beans)
0.5 dl olive oil
1 onion (finely chopped)
3 carrots (chopped)
2 stems celery (chopped)
4 cloves garlic (finely chopped)
2 l fish broth
0.5 l white wine
4-5 slices bacon
6 tomatoes (chopped)
1 bay leaf
1 twig rosemary
0.25 dl fresh basil (chopped)
Store the borlotti beans in cold water overnight. Sweat the onions, the garlic, the carrots and the celery in a deep pan (lid on) for a few minutes. Reduce the white wine by half in another pan, add the fish broth and continue to let simmer for 10-12 minutes, having added the bacon, the bay leaf and the rosemary.
Pour the water off the beans and put them into the vegetable pan along with the tomatoes. Sift the broth over the vegetables and let simmer for an hour. Add the pasta during the last 5-10 minutes.
Fry the fish in a hot pan, using the oil in which it has been kept waiting. It is advisable to move the steaks once in a while while frying. When the fish has been fried on both sides, remove it from the pan and let it cool for a short while. Pour the soup into a bowl, put a fish steak in the middle and spread basil, Parmesan and bread squares on top. Serve with lemon.
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