Wineshark Recipe - 42. Fish Minestrone with Pesto

Ingredients:

• Scallops Diced - 8-10 pcs
• Prawns - 8 pcs
• Fish Stock - 2 lb 2 oz
• Olive Oil - 1 1/2 tbsp
• Onion Finely - 4 oz
• Carrot Finely - 4 oz
• Turnip Diced - 4 oz
• Potatoes Diced - 4 oz
• Celery Diced - 4 oz
• Small Pasta Shapes - 2 oz
• French Beans Cut - 2 oz
• Zucchini Diced - 2 oz
• Whipping Cream - 3 tbsp
• Red Kidney Beans - 1 1/2 oz
• Salt - 1/2 tsp
• Fresh Chervil - 1 pc
• Pesto - 1 1/2 tbsp

First clean the scallops and cut into dices, remove the shells from the prawns.

Put the prawn shells to the fish stock to boil, and then add the prawn and scallops. Put the scallops and prawn on the bowl for serving.

Heat the pot with oil, and stir fry the onion and carrot for a while. Add the turnip and potatoes, then put the fish stock in.

Add celery, small pasta shapes to cook for about 5-6 min, and then add the remaining vegetable, red kidney beans and whipping cream. Add salt.

Pour the soup on the bowl with scallops and prawns, and finally add the pesto on top.