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Swordfish Soup

Minestra di Pesce Spada
Serves 6


1 tablespoon Filippo Berio extra virgin olive oil

1 carrot, small dice

1 rib celery, small dice

1 shallot, small dice

Juice of one lemon

1/2 teaspoon hot red pepper flakes or pepper paste

1 pound swordfish, skin removed and fish cut into 1/2 inch dice

1 1/2 cups milk

1 1/2 cups low fat half/half

2 cups coarsely chopped beet tops or spinach

2 tablespoons minced parsley

Salt and pepper to taste


Heat the olive oil in a 2 quart saucepan and cook the carrot, celery and shallot until they begin to wilt.  Add lemon juice and allow it to evaporate.  Stir in the hot pepper and swordfish and cook over medium heat until the fish begins to turn white.  Add the milk and half/half and gently bring to a boil.  Stir in the beet greens or spinach and cover the pot.  Cook over medium heat until the greens wilt.  Stir in the parsley and salt and pepper to taste.

Serve immediately.

This recipe is featured on show 2415 - I Want a Bowl of Soup.


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