Ingredients
Preparation
- Cut the cod into servings.
- Pan-fry the cod in olive oil for 3 minutes on one side, turn it and and fry for 2 minutes on the other side.
- Break the spaghetti into smaller pieces and cook as instructed on the package.
- Cut carrot into small dices and finely chop onion, garlic and chili.
- Sauté carrot, onion and garlic in a little olive oil.
- Add white wine and boil for 5 minutes.
- Pour in fish stock and bring to a boil.
- Add chili and taste with salt and pepper.
- Add cherry tomatoes, olives and the cooked spaghetti to the soup.
- Place the fish in soup bowls and pour soup over.
- Serve the soup with a spoon of pesto and grated parmesan, with bread on the side.