Minestrone With Salmon And Red Snapper - cooking recipe

Ingredients

200 g potatoes, peeled and chopped into small cubes
2 None carrots, peeled and chopped into small cubes
1 None courgette, diced
3-4 stalks celery, sliced
1 None onion, peeled and finely chopped
1 clove garlic, peeled and finely chopped
3 None tomatoes, seeded and chopped
200 g pasta (eg rigatoni)
2-3 tbsp olive oil
1 slices smoked streaky bacon
2-3 tbsp vegetable stock
1 None bay leaf
200 g salmon fillet, coarsely chopped
200 g redfish fillets, coarsely chopped
1 can (425ml) large white beans, drained and rinsed
None None parsley, chopped
1-2 tsp lemon juice
50 g Parmesan cheese, shaved

Preparation

Cook the pasta in boiling salted water according to the package instructions. Drain and rinse with cold water, then set aside.
Heat the oil in a large saucepan and cook the bacon. Remove it and set it aside. Cook the onions and garlic in the hot fat. Add the potatoes, carrots, zucchini and celery and cook them for about 3 mins. Pour in 6 1/2 cups of water and bring it to a boil. Add the bacon, bullion and bay leaf and simmer for about 40 mins. Add the beans about 15 mins before the end of the cooking time and bring to a boil while stirring. Add the fish and tomatoes about 10 mins before the end of cooking time and simmer. Stir in the pasta, parsley and lemon juice. Season to taste. Remove the bacon and bay leaf and serve in bowls, sprinkled with parsley and garnished with Parmesan shavings.