Recipe

Fish and risoni soup

Fish and risoni soup

Dec 30, 2012 1:00pm
  • 15 mins preparation
  • 15 mins cooking
  • Serves 2
    • Print
    Print

Ingredients

Fish and risoni soup
  • 1 tablespoon vegetable oil
  • 1 medium brown onion, halved, thinly sliced
  • 1 clove garlic, crushed
  • 1 medium carrot, finely chopped
  • 1 medium zucchini, chopped
  • 4 button mushrooms, sliced
  • 1 1/2 cup fish or vegetable stock
  • 8 green beans, cut into 2cm pieces
  • 1/4 cup risoni
  • 300 gram firm fish fillets, cut into 3cm pieces
  • 3 teaspoon bought sun-dried tomato pesto
  • 2 tablespoon sour cream
  • crusty bread, to serve

Method

Fish and risoni soup
  • 1
    Preheat rice cooker. Press 'Cook'; cover to activate cook function (cooker will automatically revert to 'Warm' when it's hot enough).
  • 2
    Add oil, onion and garlic to cooker. Cover. Press 'Cook' again if necessary. Cook and stir occasionally for 3-5 minutes or until onion is soft. Add carrot, zucchini, mushroom, stock and 1/2 cup water. Cover, bring to the boil.
  • 3
    Add beans and risoni. Cook, covered, for 5 minutes. Add fish, cook, covered, for 2 minutes more or until fish is cooked and pasta tender. Season.
  • 4
    Combine pesto and cream in a small bowl. Ladle soup into serving bowls; top with sun-dried tomato cream. Serve with bread.

Notes

Risoni is rice-shaped pasta; you can use any small pasta shape. We used basa fillets but you can use ling barramundi or perch.

The Latest from Food To Love