Soup of mustia

Dear Friends, finally the air has cooled down so we can enjoy a nice soup of mustia. It belongs to the same fish family as northern cod, and its meat is tasty, delicate and very digestible.

Ingredients for 2:

  • 1 mustia around 2 ounces
  • 1 carrot
  • 1 zucchini
  • 1 shallot
  • 1 potato
  • 8 dried tomatoes
  • Celery
  • Parsley
  • 1 litre of water
  • Salt to taste
  • Ditalini pasta (I recommend around 7 tablespoons)

Peel the shallot, the potato, and the carrot, cut the ends off of the zucchini and wash all the vegetables including the celery and the parsley. Put everything in a pot with water, dried tomatoes, salt (not too much) and let it cook until the vegetables are ready. Next, remove the vegetables and put them on a plate. Put the fish in the pot to cook, after 5 minutes (the eye must be white) remove it and put it on a plate to take out the bones. Take the broth and pour it into a bowl, filtering it with a strainer. Pour the filtered broth back into the pot, add the pulp of the fish, parsley and the crushed carrot. After 10 minutes add the pasta. Seeing as the potato and zucchini are left over, cut them up and put them into a bowl with some olive oil and parsley, so we have a small side dish 😉. Bon appètit!

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