Recipe

Soup With Fish And Pesto Breads Recipe

Add Step-by-Step Photos	Migobgr / All my dishes 10 months, 3 weeks ago An easy dish with ingrediernts of the season Prep:25m Cook:45m Servings:4	Migobgr
	warm winter dish

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bluewatera

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Ingredients

1 kg milk .

2 bay leaves.

6 black pepper corns.

600 gr fish filet, ( cod fish, tilapia or any other firm fish).

150 gr Dutch shrimps without shell.

2 tbs olive oil.

100 gr bacon slices.

4 leeks chopped.

1 medium onion chopped.

2 cloves garlic chopped.

2 carots cubed.

3 celery stalks chopped.

2 potatoes cubed.

salt and pepper to taste

1 ts thyme (dried) if fresh available 2 spriggs.

100 gr cream.

4 ts parsley chopped.

shredded peel of 1 lemon.

1 tbs lemon juice.

1 baquette.

4 tbs green pesto.

Directions

In a big soup pan warm the milk to medium heat,add dafne and pepper corns and cook for 2 min, add fish and cook another 5 min, take pan from heat and let cool down.

Heat olive oil in a frying panto medium heat and saute the bacon till crispy (8 min), add leeks, carots,selery,onion, garlic , potatoes and thyme cook on low heat for 15 min till vegetables are soft.

Drain the fish and keep the milk, cut fish in chunks and add to vegetables, add milk and simmer for 8 min, add cream, lemon juice, shrimps and cook 4 min more.

Serve in deep plates, sprinkle with shredded lemon peel and parsley.

Cut baquette length wise in 4 pcs and then each piece in two, put pesto on each side, put in a baking dish and bake 5 min in the preheated oven (180 C), serve with the soup.

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