Description
Sopa de brocoli y berberechos - broccoli soup, a great option for a light soup.
Ingredients
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Shell
300 г
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Broccoli
300 г
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Potatoes
2 шт
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Broth
500 мл
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Figure
20 г
-
Wine white semi-dry
100 мл
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Garlic
3 зуб.
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Olive oil
-
Butter
10 г
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Allspice
-
Salt
Cooking
Boil fish stock, preferably from the red fish. ( salmon, salmon)
Broccoli disassemble into small florets, cut the potatoes into small cubes.
The potatoes and broccoli lightly fried in olive oil.
Strain the broth and pour into the bowl with the vegetables. Season with salt and pepper to taste and cook for 10 minutes.
Add a handful of rice. Cook for another 5-7 minutes.
In a pan melt a small knob of butter, add a little olive oil and precarity chopped garlic until Golden brown.
Spread into the pan of mussels and increase the heat to high. Pour a glass of white wine and close the lid. After 2 minutes the shells should open. ( Not the open shells throw away without regret, so they are not fresh and can spoil the whole dish). Once the shells have opened, remove from heat.
The fish, which was cooked in the broth, separate from bone and cut into small pieces. Add to the soup, along with shells.
As soon as the soup again comes to a boil - remove from heat and serve, garnished with parsley.
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