1 1/2 liters of water
1 fish stock cube
1 onion, cut into cubes
1/2 cup of parsley
Salt and pepper to taste
2 cups of leftover fish pieces
1 carrot, cut into cubes
1/4 cup of olive oil
1 tablespoon of tomato puree
100g of macaroni for soup
1 1/2 liters of water
1 fish stock cube
1 onion, cut into cubes
1/2 cup of parsley
Salt and pepper to taste
2 cups of leftover fish pieces
1 carrot, cut into cubes
1/4 cup of olive oil
1 tablespoon of tomato puree
100g of macaroni for soup
Heat the olive oil and sauté the onion and carrots together
Add the tomato puree and chopped parsley
Mix in the leftover fish pieces
Set aside
In a pot, dissolve the fish stock and cook the macaroni
When almost done, mix in the reserved sauce
Season with salt and pepper to taste
Serve immediately.
