Ingredients
4
cups chicken broth (32 fl oz)
1
lb skinless skate or flounder fillet, halved crosswise if large
1
garlic clove, finely chopped
1
cup small shell pasta (5 oz)
2
cups 1/2-inch broccoli florets
1
tbsp fresh lemon juice, or to taste
3
tbsp extra-virgin olive oil, or to taste
Directions
1.
Bring broth and water to a simmer with fish and garlic in a 4-quart heavy pot. Add pasta and simmer until al dente, about 5 minutes (fish will break apart). Add broccoli and simmer (still uncovered) until pasta and broccoli are tender, 2 to 3 minutes.
2.
Add lemon juice and season soup with salt and pepper. Serve soup drizzled with oil.
New-York Restaurants
