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레시피

대구 미네스트론 스프 : Gordan Ramsay's Cod Minestrone


Ingredients:

• 1 fillet of cod, skin removed
• 1 brown onion, diced
• 2 large carrots, diced
• 2 stalks of celery, diced
• ½ tsp of dried chili flakes
• 2 tbsp of olive oil
• 1 cup of pearl barley, washed under cold water & drained
• 1 x 400 gram can of whole tomatoes, roughly chopped
• 2 ½ cups of water
• 1 ½ tsp of sea salt
• 1/3 cup of finely chopped flat leaf parsley
• ½ cup of roughly chopped celery leaves
• Freshly grated Parmesan cheese for grating

Method:

Heat the oil in a large soup pot over a medium heat. Saute the onion, carrots, celery and chili flakes until softened, stirring occasionally, for about 5 minutes. Sprinkle on about 1/4 tsp of sea salt.

Add the barley, canned tomatoes and water to the pot and stir well. Add 1/2 tsp of salt and stir. Cover and simmer for about 15 minutes, or until the barley softens and expands. You may need to add a little more water as the barley soaks it up.

Add half of the parsley to the pot and the remaining salt. Stir well. Place the cod fillet gently on top of the barley and vegetables in the soup pot. Cover and let the cod cook/steam for about 6 or 7 minutes.

Use tongs to the remove the cod from the pot and transfer it to a plate. Use a fork to flake the cod. It may be a little opaque but this is ok as it will keep cooking once you put it back in the pot.

Place flaked cod, remaining parsley and celery leaves in the pot. Stir well with a wooden spoon and add a little more water if necessary. Simmer for about 2-3 minutes.

Divide soup into serving bowls and grate on some Parmesan cheese. Serve.

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