Minestrone with Fish and Root Vegetables

For this soup recipe from Dave Pasternack, chef of Esca in New York City, you can substitute any firm, white-fleshed fish that's local to your area.

Photography: Rob Tannenbaum

Source: The Martha Stewart Show, January 2012


  • 1/2 cup extra-virgin olive oil
  • 8 cloves garlic, crushed
  • 4 dried Arbol chiles
  • 2 cups cleaned, trimmed, and diced leeks
  • 2 cups chopped cipollini onion
  • 2 fresh bay leaves
  • 5 sprigs fresh thyme
  • 2 (28-ounce) cans whole plum tomatoes, crushed
  • Coarse salt and freshly ground pepper
  • 2 cups diced rutabaga
  • 2 cups diced celery root
  • 2 cups diced parsnips
  • 2 cups diced butternut squash
  • 2 cups diced red new or fingerling potatoes
  • 1/2 pound assorted pastas, preferably one long and one short shape
  • 1 (12-ounce) piece striped bass, cut into pieces


  1. Heat olive oil in a large pot over medium-high heat. Add garlic and chiles; cook, stirring until lightly toasted. Add leeks, cipollini onions, bay leaves, and thyme; cook stirring, until onions are translucent.

  2. Add tomatoes and 8 cups water; season with salt and pepper and bring to a simmer, skimming surface as necessary. Add rutabaga; cook 3 to 5 minutes. Add celery root; cook 3 to 5 minutes. Add parsnips; cook 3 to 5 minutes. Add squash; cook 3 to 5 minutes. Add potatoes and cook until all vegetables are tender, about 5 minutes more. Season with salt and pepper.

  3. Add pasta and fish and cook, gently stirring, until fish is cooked through and pasta is al dente. Season with salt and pepper and remove from heat. Let minestrone stand five minutes before serving.


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