| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Eggs |
|
Sainsbury’s, Sainsbury8 |
4 |
servings |
INGREDIENTS
| 1 1/4 |
l |
Fish stock; (2 1/4 pints) |
| 300 |
g |
Shelled fresh peas or frozen petits pois; (10oz) |
| 150 |
g |
Courgettes; diced finely (5oz) |
| 200 |
g |
Fresh or dried tagliolini; capellini or fine |
|
|
; spaghetti, broken |
|
|
; into pieces (7oz) |
| 300 |
g |
Whitebait; cleaned (10oz) |
| 1 |
|
Egg; beaten |
|
|
Salt and pepper |
INSTRUCTIONS
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.
A Message from our Provider:
“Sunsets – a gift from God”