2 cups of your preferred fish scraps
1 and 1/2 liters of water
1 cube of fish broth
1 onion
1/2 cup of fresh parsley
1 tablespoon of vinegar
1 carrot, diced
1/4 cup of olive oil
1 tablespoon of tomato paste
100g of pasta for soup
Salt and black pepper to taste
2 cups of your preferred fish scraps
1 and 1/2 liters of water
1 cube of fish broth
1 onion
1/2 cup of fresh parsley
1 tablespoon of vinegar
1 carrot, diced
1/4 cup of olive oil
1 tablespoon of tomato paste
100g of pasta for soup
Salt and black pepper to taste
Combine the water, fish broth, onion, half of the parsley, and vinegar
Season with salt and black pepper and bring to a simmer
Ferment for 10 minutes and add the fish
Cook for 5 minutes and reserve
In a separate pan, sauté the carrot with olive oil and tomato paste
Add one ladle of fish broth
Stir and combine the remaining broth and pasta
Cook until the consistency is soft and add the remaining parsley.
