Minestrone soup is an Italian vegetable soup that can be made with both Parmesan and pasta. In this recipe we also have Norwegian cod as one of the ingredients.
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.