Monkfish Minestrone Ingredients 2 C butternut squash 2 C celery root 2 C new potatoes 2 C rutabaga 2 C parsnip 2 C cippolini onion 2 C leeks (white only)*** All vegetables are medium diced (approximately ½ inch dice). *** 2 qt canned plum tomatoes (crush with hands) 2 qt water 2 bay leaves 5 sprigs thyme 8 cloves garlic (peeled and lightly crushed) 4 dried chiles 8 oz left over dried pasta (use odds and ends of pasta from your pantry, ideally two different kinds, one short and one long.) 8 oz monkfish (if you don't have monkfish any firm white fish can be a substitution, such as striped bass.) ½ C extra virgin olive oil Salt and pepperDirections In a large pot heat olive oil and lightly toast garlic and chiles. Add leeks, chippolini onions, bay leaf and thyme. Lightly season and sweat until onions are translucent. Add crushed tomatoes and water, preseason and bring to a simmer. Skim impurities that rise to the surface and proceed to add the vegetables in order of cooking time starting with the rutabaga, parsnip, butternut and lastly potato. Adjust seasoning with the addition of vegetables. Add the pasta and fish when the vegetables are tender. Gently stir while pasta and fish are cooking to help emulsify the sauce. *** A slow steady simmer is required during all phases of this recipe. *** When pasta and fish are cooked, taste and adjust seasoning. Let minestrone rest five minutes before serving so the pasta can absorb the sauce.