Recipe: Gordan Ramsay's Cod Minestrone
Gordon Ramsay teaches us his secret to cooking an excellent cod minestrone.
Ingredients:
• 1 fillet of cod, skin removed
• 1 brown onion, diced
• 2 large carrots, diced
• 2 stalks of celery, diced
• ½ tsp of dried chili flakes
• 2 tbsp of olive oil
• 1 cup of pearl barley, washed under cold water & drained
• 1 x 400 gram can of whole tomatoes, roughly chopped
• 2 ½ cups of water
• 1 ½ tsp of sea salt
• 1/3 cup of finely chopped flat leaf parsley
• ½ cup of roughly chopped celery leaves
• Freshly grated Parmesan cheese for grating
Method:
Heat the oil in a large soup pot over a medium heat. Saute the onion, carrots, celery and chili flakes until softened, stirring occasionally, for about 5 minutes. Sprinkle on about 1/4 tsp of sea salt.
Add the barley, canned tomatoes and water to the pot and stir well. Add 1/2 tsp of salt and stir. Cover and simmer for about 15 minutes, or until the barley softens and expands. You may need to add a little more water as the barley soaks it up.
Add half of the parsley to the pot and the remaining salt. Stir well. Place the cod fillet gently on top of the barley and vegetables in the soup pot. Cover and let the cod cook/steam for about 6 or 7 minutes.
Use tongs to the remove the cod from the pot and transfer it to a plate. Use a fork to flake the cod. It may be a little opaque but this is ok as it will keep cooking once you put it back in the pot.
Place flaked cod, remaining parsley and celery leaves in the pot. Stir well with a wooden spoon and add a little more water if necessary. Simmer for about 2-3 minutes.
Divide soup into serving bowls and grate on some Parmesan cheese. Serve.
The best Italian Hearty Minestrone Soup
Get full recipe here
Minestrone soup which means “Big Soup” has always been a favourite of mine. It has so many goodies and can be served as a first course or a main meal. There’s no real set recipe as it was usually made to use up available vegetables in poorer times. It can be made as a vegetarian meal with vegetable stock or by using meat stock, this recipe uses chicken stock. You can also add pancetta for a different style flavour. Cook the hardy vegetables first and add the rest last, this will retain some bite. Add the basil leaves at the very end to get the full fresh aromas. Buy yourself the best rustic bread loaf, toast it and lace it with olive oil for a fantastic meal Italiano style.
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Whole Grain Minestrone Soup with Parmesan Crisps | Extra Sharp | Real Simple
Nothing says comfort food like a steamy bowl of vegetable-packed minestrone, which is made extra hearty here with whole grain farro in place of pasta and DIY parm crisps for bites of umami on every spoonful. Speaking of Parm, don't throw out those rinds; you'll use one here to infuse the broth with deep flavor. As you come to the end of a wedge, stash the end in a ziptop bag in your freezer to add to a simmering soup or a batch of stock. For a gluten-free version of this soup, swap in brown rice for the farro.
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The Ultimate Minestrone Soup Recipe using Parmigiano Reggiano Rind
#minestrone #minestronesoup #italianrecipes
We are talking about a recipe that needs simply fresh vegetables and a slow cooking. HOWEVER, adding a piece (or 2 if you're a lover as me) of Parmigiano Reggiano rind will give new life to your Minestrone soup. Yes, what's left from all the delicious Parmigiano Reggiano cheese you might have eaten, don't throw it away. Preserve it in the fridge and when it's time to make Minestrone, there you are, use it! :)
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* Ingredients *
- 3 carrots
- 3 tomatoes
- 1 onion
- 1 zucchini
- 1 leek
- 1 celery stick
- 5 big potatoes (or 7 smaller)
- 400 g spinach
- 200 g pumpkin
- 3 kale leaves
- 1 rind of Parmigiano Reggiano (about 50 g)
- sea salt
- water
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Minestrone soup - Italian recipe
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Sonia cooks a delicious and hearty minestrone soup, a healthy dish that you can personalize with your favourite vegetables! Find this and many more recipes on the Giallozafferano App in English
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Look at the amazing colours of my vegetables... yes, I know, it will take some time to wash and clean them, but it will be worth it, because I'll make a delicious and hearty minestrone soup, with a few tips of mine. Would you like to know how? We'll cook it together!
To prepare the minestrone soup, first of all make a mirepoix: take a pot, large enough to hold all the vegetables, heat a little oil, then add the carrot, the celery, the onion and the garlic, that have been finely diced, as you can see.
When the mirepoix is lightly browned, add the whole piece of bacon, in case you want to remove it when the soup is ready... in this way, the flavour of vegetables is enhanced by bacon fat. As you can see, I've already prepared the other vegetables: cut the tomatoes into cubes removing the inner seeds, do the same with the pumpkin, the potatoes and the zucchini, chop the leek and cut the cauliflower into small florets; since they are not in season, I'm using precooked beans and frozen peas, but if they are in season you can buy and shell the fresh ones, of course. So, once the bacon is browned, add the vegetables: pumpkin and potatoes, tomatoes, zucchini, leek, cauliflower, beans, and peas. Now add enough cold water... to cover all the vegetables.
When the water comes to a boil, add salt and the Parmesan rinds. Let the vegetables simmer gently until cooked.
The vegetables are cooked, so turn off the heat, add the chopped parsley and basil, salt and pepper to taste and, finally, drizzle a little oil. The minestrone soup is ready to be served!
Mmmh... it's simply delicious! It's needless to say that you can use any vegetable you like, or include the vegetables in season. Another tip is to serve the minestrone soup with toasted bread slices and grated parmesan cheese on the side, so your guests can help themselves as desired. From Sonia and Giallozafferano, bye bye and see you next videorecipe!
Ingredients for 6-8 servings
• 1/3 lb (150 g) of leek
• 1/3 lb (150 g) of cauliflower
• 2 stalks of celery
• 2 carrots
• 1 onion
• 1 clove of garlic
• 2/3 lb (300 g) of tomatoes
• 2 zucchini
• 2 potatoes
• 7 oz (200 g) of frozen peas • 7 oz (200 g) of canned pinto beans, drained weight
• 7 oz (200 g) of pumpkin
• 1 bunch of parsley
• 1 bunch of basil
• 2 Parmesan rinds
• 1,5 oz (40 g) of smoked bacon
• olive oil to taste
• salt and pepper to taste
• water as needed