This classic Roman soup appears on many menus in the city, but we were disappointed with the versions we were served. Our recipe is more of a crowd pleaser.
Active time: 20 min Start to finish: 20 min
Recipe information
Yield
Makes 4 to 6 first-course servings
Ingredients
4 cups chicken broth (32 fl oz)
2 cups water
1 lb skinless skate or flounder fillet, halved crosswise if large
1 garlic clove, finely chopped
1 cup small shell pasta (5 oz)
2 cups 1/2-inch broccoli florets
1 tablespoon fresh lemon juice, or to taste
3 tablespoons extra-virgin olive oil, or to taste
Preparation
Step 1
Bring broth and water to a simmer with fish and garlic in a 4-quart heavy pot. Add pasta and simmer until al dente, about 5 minutes (fish will break apart). Add broccoli and simmer (still uncovered) until pasta and broccoli are tender, 2 to 3 minutes.
Step 2
Add lemon juice and season soup with salt and pepper. Serve soup drizzled with oil.
