Chef Anthony Reilly’s Seafood Minestrone Soup

Ingredients:

200ml Shellfish stock

300ml Vegetable stock

50g Shrimp

50g Sea bass (or any other white fish)

20g Cherry tomatoes

30g Diced Carrots

30g Baby onions

30g Diced Zucchini

4 leaves of Fresh basil

10ml olive oil

Method:

In a pan heat the olive oil, add the diced carrots and cook for 5 mins, then add the zucchini and baby onions and cook for a further 3 mins, now add both stocks and bring to a simmer.

Add the shrimp and sea bass and cook for 6 mins.

Once the fish is cooked, add the tomatoes and check the seasoning.

Pour into a bowl, tear the fresh basil on top and finish with a little olive oil.



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