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Recipe: Whitebait Soup
Categories:
Yield: 4 servings
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
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.
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