Poached Fish With Fettuccine & A Fabulous Vegetable Broth Recipe

By Angela Casley
This golden dish combines poached white fish with fettuccine, olives and aromatic Tuscan herbs. Photo / Babiche Martens

This hearty, carby, soupy meal will be a salve to cold winter evenings.

The best thing about soup is using one pot. Not only is it quick and simple, it’s easy to make when arriving home from a busy day.


Serves 4

2 Tbsp olive oil

1 onion, diced

1 carrot, diced

2 cloves garlic, crushed

1 tsp Tuscan herbs

4 tomatoes, diced

100g sliced mushrooms

750ml chicken stock

80g fettuccine

4 x 100g fillets white fish

8 stoneless green olives, halved

¼ cup dill leaves

¼ cup chopped parsley
  1. Heat the oil in a large, heavy-based pan. Add the onion, carrot and garlic, cooking on low heat for 10 minutes to soften. Add the Tuscan herbs, tomatoes, mushrooms, and stock to a simmer. Add the pasta and cook until done, around 10 minutes.
  2. Before serving, place the four fillets in the broth and let them poach for 4 minutes or until just cooked. Remove carefully.
  3. Add the chopped olives, dill and parsley to the broth. Season with salt and pepper.
  4. Serve hot in bowls topped with a piece of fish, an extra couple of olives and additional herbs.

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