Pasta and Fish Soup
Region: Italy
Category: Soups
Season: Any
Difficulty: Easy

All kinds of special pastas used only for soups are sold in Italian markets.  Supermarkets carry some too, but usually not a wide variety.  Acini di pepe, literally “peppercorns,”are a dry soup pasta the size of peppercorns, hence the Italian name, that are perfect for this soup as are palline, little balls. In New England, pieces of cod, haddock, or pollack are sold as “chowder fish,” and this is what you want when you make this soup.  On the west coast wahoo or halibut would be good. Use whatever local fish is available and freshest, and usually cheapest. In Italian this dish would be known as a minestra.

[photo: Clifford A. Wright]

Yield: Makes 4 to 6 servings
Preparation Time: 20 minutes

3 tablespoons extra-virgin olive oil

1/2 fennel bulb, finely chopped

1 garlic clove, finely chopped

1/2 small onion, finely chopped

1/4 cup finely chopped fresh parsley

1 small plum tomato, peeled, seeded, and finely chopped

1 quart cold water

10 ounces cod, cut into small pieces

1/2 cup dry soup pasta (such as acini di pepe or stelline)

1 dried red chile           

4 salted anchovy fillets, rinsed

1 teaspoon salt

Freshly ground black pepper to taste

1. In a large saucepan, heat the olive oil over high heat and, then cook the fennel, onion, and garlic until soft, stirring constantly so the garlic doesn't burn, about 2 minutes.  Add the parsley and cook for 1 minute, stirring.  Add the tomato and continue cooking for 1 minute.

2. Pour in the water, bring to a boil over high heat, then add the fish, pasta, chile, salt, and pepper and reduce the heat to medium.  Cook for 10 minutes.  Taste and correct the seasoning and serve.

Variation: 

Note: 

Posted: 01/02/2007