Fish minestrone with pesto

A fresh, bright-tasting soup of lightly cooked fish and vegetables, this makes a lovely lunch or light dinner.

Recipe «Fish minestrone with pesto» presented in category Recipes / Fish, to prepare this dish you will need no more 25 minutes. To make this dish at home by prescription from the author Gomer would need: 2 tbsp extra virgin olive oil, 2 leeks , thinly sliced, 2 celery stalks, thinly sliced, 3 small carrots, thinly sliced, 1.5L boiling Massel chicken style liquid stock, or water , 2 small zucchini, thinly sliced, 150g green beans, thinly sliced on an angle, 400g can borlotti beans, rinsed, drained , 4 red mullet fillets, 2 tbsp pesto, Flat-leaf parsley leaves, to garnish.

Ingredients:

• 2 tbsp extra virgin olive oil 
• 2 leeks , thinly sliced 
• 2 celery stalks, thinly sliced 
• 3 small carrots, thinly sliced 
• 1.5L boiling Massel chicken style liquid stock, or water 
• 2 small zucchini, thinly sliced 
• 150g green beans, thinly sliced on an angle 
• 400g can borlotti beans, rinsed, drained 
• 4 red mullet fillets 
• 2 tbsp pesto 
• Flat-leaf parsley leaves, to garnish 

Instructions

1. Heat the olive oil in a large saucepan and cook the leeks and celery over medium-low heat for 5 minutes or until soft. Add the carrots and the boiling stock or water and bring to the boil over high heat. Reduce heat to medium-low and simmer for 10 minutes.
2. Add the zucchini, green beans and borlotti beans, and simmer for 5 minutes or until the beans are heated through and the vegetables are just tender.
3. Slip the fish fillets into the soup and simmer for a further 5 minutes. Season with salt and pepper, then ladle the soup into bowls, placing the fish on top.
4. Spoon a dollop of pesto on top of the fish, scatter with parsley and serve.