Recipe: fish soup with Macè’s sun-dried tomato pesto

Pesto and fish soup, an original and winning combination!

Ingredients:

• Macè’s Sun-dried tomato Pesto
• Toasted rustic whole-wheat bread to taste q.b.
• Black olives to taste
• Mixed fish to taste (for example cod, clams, prawns)
• Fresh parsley
• White wine
• One clove of garlic
• Olive oil
• Salt and pepper to taste.

Preparation:

In a saucepan sauté the clove of garlic with extra virgin olive oil, cook the cod and langoustines for a couple of minutes, then add the wine and 2 or 3 ladles of water; separately we cook the clams with white wine and white pepper and then filter the cooking water, adding it together with the clams to our soup.

Let it cook on low heat for 7 to 8 minutes and then pour in the Macè’s sun-dried tomato pesto, chopped fresh parsley and, if you like, black olives.

Quantities vary according to taste, whether you want a more or less dense soup, how much fish you want to use, etc. Indicatively for 4 people a large slice of cod, 700 gr of clams and about 6/7 prawns should be used. About 250 ml of white wine and two small bowls of Macè’s sun-dried tomato pesto.

With the addition of slices of toasted rustic bread, this dish becomes Unique, in every sense!