• 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


  1. Heat the oil for one minute in a large pot over high heat.
  2. Add the garlic and onion and stir constantly until the onion turns translucent.
  3. Incorporate the corn kernels and allow them to turn golden brown.
  4. Add the carrot and potato, stir occasionally for two minutes to begin to soften.
  5. Incorporate the zucchini and celery and cook for one more minute.
  6. Pour in the broth, reduce the heat and enhance the flavor with salt, pepper, thyme and bay leaves.
  7. Cover the pot and boil for 10 minutes.
  8. Add the pasta and cook for 8 more minutes over high heat.
  9. Submerge the fish cubes halfway through the pasta cooking time and leave until they change color and are firm.
  10. Serve the hot soup immediately and enjoy.

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