Herb and Fish Stracciatella
Herb and Fish Stracciatella
Ingredients
- 1.25 litres (5 cups) chicken broth
- 6 leaves fresh sage
- 115 g (1/4 lb) sole fillet, cut into pieces
- 3 eggs
- 125 ml (1/ 2 cup) grated Parmigiano Reggiano cheese
- 1 clove garlic, peeled
- 45 ml (3 tbsp) chopped flat-leaf parsley
- 45 ml (3 tbsp) chopped fresh chives
- 45 ml (3 tbsp) chopped fresh basil
- 15 ml (1 tbsp) chopped fresh marjoram
- Salt and pepper
- 8 grissini or long toasted baguette slices, drizzled with olive oil
Instructions
- In a saucepan, bring the chicken broth and sage to a boil. Remove from the heat and let steep for about 5 minutes. Remove the sage leaves.
- In a food processor, puree the fish, eggs, parmesan cheese and garlic until smooth.
- Pour the fish mixture into the broth. Bring to a boil, stirring constantly with a whisk. Add the herbs. Season with salt and pepper.
- Serve with the bread sticks or baguette croutons.
Herb and Fish Stracciatella