INGREDIENTS
- 2 tablespoons of canola oil
- 2 garlic cloves, finely chopped
- 1/2 onion, finely chopped
- 1/2 cup of corn kernels
- 2 carrots, diced
- 1/2 small potato, diced (with skin)
- 1 zucchini, diced
- 1 celery stalk, diced
- 5 1/2 cups of unsalted vegetable broth
- 2 cups of Engrane La Moderna® pasta
- A pinch of salt and pepper
- 2 sprigs of thyme
- 2 bay leaves
- 200 g of red snapper fillet, in large cubes
PREPARATION
- Heat the oil for one minute in a large pot over high heat.
- Add the garlic and onion and stir constantly until the onion turns translucent.
- Incorporate the corn kernels and allow them to turn golden brown.
- Add the carrot and potato, stir occasionally for two minutes to begin to soften.
- Incorporate the zucchini and celery and cook for one more minute.
- Pour in the broth, reduce the heat and enhance the flavor with salt, pepper, thyme and bay leaves.
- Cover the pot and boil for 10 minutes.
- Add the pasta and cook for 8 more minutes over high heat.
- Submerge the fish cubes halfway through the pasta cooking time and leave until they change color and are firm.
- Serve the hot soup immediately and enjoy.
