The fish soup with fishing pole recipe is a sure way to get kids to eat fish: it turns a delicate, healthy fish soup into a fish pond with crispy parmesan cookies floating in it! Find this and many more recipes with pictures on the Giallozafferano App (in English) http://itunes.apple.com/app/giallozafferano-recipes/id384387249?mt=8
Have you ever made parmesan pastry? I’ll show you how to do: put the flour in a food processor, fitted with a metal blade, the diced butter, cold from the fridge and process until powdery. Once the butter is reduced to a powder, it will blend better with the other ingredients. Add the parmesan cheese and bring the dough together. You can use another mature cheese if you prefer, like a mild pecorino cheese. The butter will soften up as you work it, so it will be easier to bring the dough together: that’s it! Once the dough is smooth, pat it flat, wrap in cling film and place in the fridge to rest for at least 20 minutes. Don’t over-knead it, or it won’t have a nice flaky texture.
In a saucepan, heat a little extra virgin olive oil and add the sliced leek; once softened, add the potatoes, that have been peeled and cut into cubes. Cover the potatoes with vegetable broth, otherwise you can use fish stock. Cook over a low heat for about 30 minutes, adding more broth if needed. In the meantime, cut the sole into cubes: I’m using sole fillets, so there are no bones to worry about. Sole is a lean fish, low in fat, with a mild flavour and easy to digest, that’s why it’s recommended for toddlers; as an alternative, you can use cod, sea bass or salmon. If you’re using a whole sole, cut into fillets and use the heads and bones for the broth, but be sure to strain it before using. Now add the sole to the potatoes and cook for 5 minutes from the time it starts to boil again, then blend with an immersion blender. Done! Keep the soup warm and move on to the fish cookies.
Here’s my parmesan dough: dust the work surface with flour and roll it out to a thickness of about ¼ inch (½ cm). This is my fish-shaped cookie cutter! Reroll the scraps and cut out more cookies, of course. Use black sesame seeds for the eyes and use a toothpick to make a hole here, near the mouth; make sure to poke all the way through. Bake the parmesan cookies in a preheated static oven at 350°F (180°C) for 10 minutes.
Here’s how to make an edible fishing pole: take a baby carrot – if baby carrots are not available, use a regular carrot and cut into sticks, about this size. As for the thread, celery strings will make for a sturdy fishing line. Make a notch in one end of the carrot, place the string in the notch, tie a knot and here’s our fishing pole! While the fish cookies are baking, let’s see together the ingredients needed for this recipe!
For the soup
– 1 leek
– 1,5 lbs (600 g) of potatoes
– 14 oz (400 g) of sole
– 2 pints (1 lt) of vegetable broth
– 1 pinch of salt
– a little extra virgin olive oil
For the parmesan cookies
– ⅓ stick (40 g) of butter
– ½ cup (65 g) of flour
– ½ cup (50 g) of grated parmesan cheese
– 1 pinch of salt
– black sesame seeds for garnishing
For the fishing pole
– 4 baby carrots
– 4 celery strings