Yield: 4 servings
|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.