This is an easy way to use those tiny pieces of fish that seem too delicate for those recipes - those tiny scraps from fish or tiny fillets from bass, crappie, bluegill, etc.
Cook tortelloni according to instructions. While it is cooking, heat the chicken broth to a boil. Add fish pieces and cook for 2 minutes or until done. Add cooked and drained tortelloni and parsley. Reheat. Serve sprinkled with parmesan cheese. Yum! This is good with crunchy garlic bread.
- 1 C delicate, boneless, 1-2" pieces of fish
- 2 C cooked Tortelloni (Trader Joe's Sun Dried Tomato, Basil, and Mozzarella is good!)
- 2 Cans Chicken broth
- 1 Tbsp. fresh parsley, minced
- parmesan cheese
Serves 2-3 for lunch or dinner.
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