Fish

Minestrone verde with poached fish and salmoriglio (herb sauce)

Name: Minestrone verde with poached fish and salmoriglio (herb sauce) recipe
Yield: 4
Ingredients: 80ml olive oil; 1/2 leek, washed, halved lengthways and thinly sliced; 1 small fennel bulb, sliced, fronds reserved; 3 garlic cloves, sliced; 4 zucchini, cut in half lengthways and sliced into 1.5cm rounds; 2l mixed vegetables; Handful cavolo nero leaves, sliced; 400g can cannellini beans, rinsed, drained; Handful of sugar snap peas or 1 bunch asparagus, sliced on an angle; 300g firm white fish fillet, (ling, snapper, barramundi or blue-eye trevalla), skin removed, cut into 3cm pieces; 140g frozen peas, thawed; 80ml mixed herbs; Finely grated zest and juice of 1 lemon; Pinch of dried chilli flakes (optional); 2 garlic cloves, finely crushed; 1 bunch oregano, leaves picked; Large handful flat-leaf parsley leaves; Juice of 2 lemons; 200ml extra virgin olive oil; Sea salt flakes and ground black pepper

Rate now

Jump to recipe

by Tom Walton

Sep 26, 2022

"This features a super-simple poaching technique that is a great way to try different seasonal fish. You could also keep this soup vegetarian by leaving out the seafood and serving it topped with grated parmesan."

1/3 cup (80ml) extra virgin olive oil, plus extra to serve
1/2 leek, washed, halved lengthways and thinly sliced
1 small fennel bulb, sliced, fronds reserved
3 garlic cloves, sliced
4 zucchini, cut in half lengthways and sliced into 1.5cm rounds
8 cups (2L) vegetable or chicken stock
Handful cavolo nero leaves, sliced
400g can cannellini beans, rinsed, drained
Handful of sugar snap peas or 1 bunch asparagus, sliced on an angle
300g firm white fish fillet, (ling, snapper, barramundi or blue-eye trevalla), skin removed, cut into 3cm pieces
140g frozen peas, thawed
1/3 cup (80ml) salmoriglio
Finely grated zest and juice of 1 lemon
Pinch of dried chilli flakes (optional)

Salmoriglio (herb sauce)

2 garlic cloves, finely crushed
1 bunch oregano, leaves picked
Large handful flat-leaf parsley leaves
Juice of 2 lemons
200ml extra virgin olive oil
Sea salt flakes and ground black pepper

Method

1.

Heat the oil in a large saucepan over medium heat. Add the leek, fennel, garlic and 1 tsp salt flakes and cook, stirring often, for 8 minutes. Add the zucchini and cook for a further 5 minutes.
2.

Pour stock into the pan and bring to the boil, then reduce heat to low and simmer for 15 minutes. Add the cavolo nero and stir through to wilt the leaves. Adjust the seasoning to taste and add the cannellini beans, sugar snaps or asparagus and fish.
3.

Cover the pan and allow the fish to poach for 3 minutes, then turn the heat off. The fish will continue to cook in the soup.
4.

Lightly crush thawed peas in a mortar and pestle or in a small food processor. Add the salmoriglio, lemon zest and juice, and season with salt flakes and freshly ground black pepper. Stir to combine.
5.

Ladle soup into bowls and spoon the pea pesto over the top. Serve with chilli flakes (if using), fennel fronds and an extra splash of olive oil.
6.

For the salmoriglio (makes 1 1/3 cups (330ml)), place all the ingredients in a blender or food processor and blend into a rustic sauce that’s not too emulsified - you want it loose. Alternatively, use a mortar and pestle to pound the garlic and herbs into a paste, then mix through the lemon juice and oil and season to taste. Transfer to an airtight container or jar and store in the fridge for up to 1 week.