Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 1¼ litre | Fish stock; (2 1/4 pints) |
| 300 grams | Shelled fresh peas or frozen petits pois; (10oz) |
| 150 grams | Courgettes; diced finely (5oz) |
| 200 grams | Fresh or dried tagliolini; capellini or fine |
| \N \N | ; spaghetti, broken |
| \N \N | ; into pieces (7oz) |
| 300 grams | Whitebait; cleaned (10oz) |
| 1 \N | Egg; beaten |
| \N \N | Salt and pepper |
Put the stock in a large saucepan and bring to the boil. Add the vegetables and cook for about 5 minutes. Then stir in the pasta and whitebait. Boil for another 3 minutes, then remove from the heat. Season with salt and pepper, whisk in the beaten egg and transfer to a warmed soup tureen to serve.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.