Broccoli Soup with Pasta and Lingcod

Ingredients

• 200 g short tube pasta
• Sea salt
• 2 fresh garlic cloves
• 2 tbsp olive oil
• 150 ml dry white wine
• 750 ml vegetable broth
• black pepper (freshly ground)
• 250 g Broccoli
• 2 Tomatoes
• 250 g lingcod fillet
• 3 sprigs parsley
• 2 tbsp Pernod

Instructions

1. 1.

   Cook the pasta in salted water until al dente.

2. 2.

   Peel the garlic and slice it thinly. In a hot pot, lightly brown the garlic in oil. Deglaze with wine and broth, season with salt and pepper, and bring to a boil.

3. 3.

   Wash and trim the broccoli, cutting into small florets; cut tomatoes into quarters, remove seeds, and dice them. Add the broccoli and tomatoes to the soup and let them simmer for 2-3 minutes without further boiling. Rinse the fish, pat dry, and cut into bite-sized pieces. Rinse the parsley, shake off excess water, pluck the leaves, and chop. Add the fish and parsley to the soup and cook everything together for another 2-3 minutes.

4. 4.

   Season with Pernod, salt, and pepper before serving.