This is inspired by a Roman recipe called pasta e piselli. As is the case with so many Italian dishes, it is deceptively simple but packed full of flavour and is sure to please diners of all ages. Brodo – Italian for broth – is often made with meat stock, so do use a chicken stock here, unless you’re serving to vegetarians. This is a recipe that will welcome a spare Parmesan rind: it will impart so much flavour. Just add it to the liquid as it cooks and discard before serving.
I just love this recipe. It’s so FAST (under 30 minutes) and convenient, especially because any type of frozen fish works and you don’t even need to defrost it before cooking.
When Korean mothers have to leave their families for a few days, they often make a big cauldron of beef bone broth so their husbands and children can survive without Mom’s cooking during her absence. It’s become kind of a joke in families, even depicted on Korean TV comedies—a mother is cooking up a big pot of bone broth, so her children and husband are worried. “Where are you going?”