Fish Minestrone with Herb Sauce

Name: Fish Minestrone with Herb Sauce
Prep time: 47 min
Cook time: 47 min
Total time: 47 min
Yield: 6
Cuisine: Mediterranean, Italian, European
Ingredients: 0 teaspoons freshly ground black pepper; 1 teaspoons freshly ground black pepper; 237 milliliters canned garbanzo beans, rinsed and drained; 237 milliliters carrots, peeled and thinly sliced (about; 473 milliliters fresh flat-leaf parsley; 1 garlic clove; 237 milliliters bite-size pieces green beans; 237 milliliters leeks (white parts only), thinly sliced (about; 1 liters low-sodium chicken broth; 118 milliliters extra-virgin olive oil; 2 Tbsps olive oil; 59 milliliters fresh oregano leaves; 1 Tbsp red wine vinegar; 1 teaspoons salt; 1 teaspoon salt; 1 kgs to 6 snapper fillets; 473 milliliters zucchini, trimmed and thinly sliced (about

Fish Minestrone with Herb Sauce is a gluten free and dairy free main course. One serving contains 509 calories, 45g of protein, and 28g of fat. This recipe serves 6. This recipe is typical of Mediterranean cuisine. From preparation to the plate, this recipe takes roughly 47 minutes. If you have oregano leaves, salt, olive oil, and a few other ingredients on hand, you can make it. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert.

Instructions

For the Fish Minestrone: Warm the olive oil in a large pot over medium-low heat.

Ingredients you will need

Minestrone

Olive Oil

Fish

Equipment you will use

Pot

Add the leeks, carrots, zucchini, and green beans. Stir to combine and cook until tender, about 10 minutes.

Ingredients you will need

Green Beans

Zucchini

Carrot

Leek

Add the beans and the chicken broth. Cook until the broth is simmering and the beans are warmed through, about 5 minutes. Season the fish filets with the salt and pepper and add them to the simmering soup. Simmer until the fish is cooked, about 7 minutes depending on the thickness of the fish. Season the soup with salt and pepper.

Ingredients you will need

Salt And Pepper

Broth

Beans

Fish

Soup

For the Herb Sauce: While the fish cooks, combine the parsley, oregano, garlic, and red wine vinegar in a food processor. Pulse the machine until the herbs are almost a paste.

Ingredients you will need

Red Wine Vinegar

Oregano

Parsley

Garlic

Herbs

Sauce

Fish

Equipment you will use

Food Processor

Add the olive oil in a steady stream while the machine is running. Season with salt and pepper.

Ingredients you will need

Salt And Pepper

Olive Oil

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

Ingredients you will need

Soup

Equipment you will use

Bowl

Ladle

Serve immediately.

Equipment

Ingredients

Servings:

0teaspoons

freshly ground black pepper 1teaspoons

freshly ground black pepper 237milliliters

canned garbanzo beans, rinsed and drained 237milliliters

carrots, peeled and thinly sliced (about 473milliliters

fresh flat-leaf parsley 1

garlic clove 237milliliters

bite-size pieces green beans 237milliliters

leeks (white parts only), thinly sliced (about 1liters

low-sodium chicken broth 118milliliters

extra-virgin olive oil 2Tbsps

olive oil 59milliliters

fresh oregano leaves 1Tbsp

red wine vinegar 1teaspoons

salt 1teaspoon

salt 1kgs

to 6 snapper fillets 473milliliters

zucchini, trimmed and thinly sliced (about

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Pinot Grigio, Gruener Veltliner, and Pinot Noir are my top picks for Fish. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. You could try Zind-Humbrecht Calcaire Pinot Gris. Reviewers quite like it with a 4.7 out of 5 star rating and a price of about 46 dollars per bottle.

Zind-Humbrecht Calcaire Pinot Gris

Bright yellow/gold color, quite luminous. Superb smoky toasty nose, typical for this grape on limestone in Alsace (no new oak in our wines, just very long total lees contact). Some light reductive aromas that actually fit the style of dry Pinot-Gris. The palate is rich and creamy, with a velvety texture yet fully dry. It is an easy wine to drink now as there is no unnecessary weight. The finish is nice and round but fully dry. The complex limestone blend brings great acid balance and a certain weight. It should develop very nicely over the next few years.