Seafood and pasta broth

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Seafood and pasta broth
  • 0:45 Prep
  • 0:50 Cook
  • 8 Servings
  • Advanced

Featured in
Pasta recipes, Fish recipes

Ingredients

  • 1kg green prawns
  • 1 tablespoon olive oil
  • 10 cups water
  • 5 (500g total) ripe tomatoes, chopped
  • 2 sticks celery, chopped
  • 1 large carrot, chopped
  • 1 cup risoni pasta, cooked
  • 3 large ripe tomatoes, extra, chopped
  • 500g firm boneless white fish fillets, cut into 2cm pieces (such as ling)
  • 1 cup coriander leaves, washed
  • crusty bread, to serve

Method

  • Step 1
    Peel and devein prawns, reserving heads and shells. Refrigerate prawn meat. Heat oil in a large saucepan over high heat. Add prawn heads and shells. Cook for 5 minutes or until shells are bright orange.
  • Step 2
    Add water, tomatoes, celery and carrot. Cover. Bring to the boil. Reduce heat to medium-low. Simmer, partially covered, for 30 minutes. Strain stock. Discard vegetables and shells.
  • Step 3
    Return stock to saucepan. Simmer over medium heat. Add extra tomatoes, prawn meat and fish. Simmer for 4 minutes. Add pasta. Season with salt and pepper. Stir in coriander. Serve with crusty bread.

Nutrition

  • 899 kj

    Energy

  • 4g

    Fat Total

  • 1g

    Saturated Fat

  • 3g

    Fibre

  • 30g

    Protein

  • 160mg

    Cholesterol

  • 369.65mg

    Sodium

  • 5g

    Carbs (sugar)

  • 12g

    Carbs (total)

All nutrition values are per serve
  • Author: Alison Roberts
  • Image credit: Steve Brown
  • Publication: Super Food Ideas

Source: taste.com.au

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