Fish Minestrone with Herb Sauce

Posted by on Jan 10, 2010

My daughter and son-in-law made this for Christmas Eve. It’s a fresh, clean taste and easy! It was served without the herb sauce as the first of seven courses.

Prep: 25 Serves 4-6

2 T olive oil
2 leeks (white only) thinly sliced (about 1 cup)
2 carrots, peeled and thinly sliced (about 1 cup)
2 zucchini,trimmed and thinly sliced (about 2 cups)
1 cup turnip greens or escarole
1 cup canned garbanzo beans, rinsed and drained
6 cups low-sodium chicken broth
4 to 6 (6 oz.) fish fillets (e.g. snapper, cod, perch)
salt & pepper to taste


Warm olive oil in large pot over medium-low heat. Add leeks, carrots, zucchini, escarole. Stir to combine and cook til tender, about 10 minutes. Add chicken broth and simmer about 5 minutes. Season fish fillets with Salt and pepper; add to simmering soup. Simmer until fish is cooked, about 7 minutes depending on thickness of fish.

Herb Sauce

2 cups fresh parsley
1/4 cup fresh oregano leaves
1 garlic clove, minced
1 Tablespoon red wine vinegar
1/2 cup extra-virgin olive oil
1/2 tsp. salt
1/4 tsp. fresh ground black pepper

While fish cooks, combine herbs, garlic and vinegar. Add olive oil in steady stream while whisking (or add herbs to food processor and add oil in steady stream while machine is running. Season with salt and pepper.

To serve, ladle the soup into bowls and top each serving with a spoonful of the herb sauce. Serve immediately.

Cooks Tip:
Fresh Herbs vs. Dried Herbs: General rule: substitute three times the amount fo fresh herbs for a dried herb. For example: one tablespoon of snipped fresh parsley = 1 teaspoon of dried

If using dried, after measuring, crush dry herbs between your palms to rejuvenate them and bring out their flavor.



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