Advertisement

Ingredients

  • olive oil
  • 1 shallot, diced
  • 600ml (or enough to cover the veg) vegetable stock
  • 300g summer veg, shredded Savoy cabbage etc.)
  • 50g like orzo or campanelle small pasta
  • 2 fillets halibut or other sustainable white fish, approx 100g each
  • 2 tsp butter

Method

  • STEP 1

    Heat 1 tbsp oil in a pan, fry the shallot for one minute, add the vegetable stock and bring to the boil. Add the veg (except the peas) and pasta. Simmer for 5-8 minutes until the greens have softened a little but the pasta still has bite. Add the peas during the last minute.

  • STEP 2

    Season the halibut and heat the butter in a frying pan. Fry for 2 minutes on each side until golden, the fish starts to flake and is cooked through. Season and divide into shallow soup bowls. Add the halibut.

Advertisement

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

Advertisement
Advertisement
Advertisement