River Cottage Australia



Try this delicious recipe by Paul West from River Cottage Australia for borlotti broth with parmesan croutons and smoked trout.


  • 6 cups homemade free-range chicken stock

  • 1 cup pre-soaked borlotti beans

  • 1 small fennel, very finely sliced

  • 1 small head radicchio

  • ½ small Spanish onion, peeled and very thinly sliced

  • 1 clove garlic, peeled and finely sliced

  • 1 smoked trout, skin and bones discarded

  • 150g Parmesan or pecorino, shaved, to serve

  • Crusty bread, to serve


  • 1.

    Simmer chicken stock in a medium saucepan over a medium high heat, or in a billy.

  • 2.

    Add borlotti beans and let simmer 10-15 minutes, until tender. Add fennel, radicchio leaves, onion and garlic, let simmer 10 minutes, until tender. Season with salt and pepper to taste.

  • 3.

    Use tongs to transfer beans, fennel and radicchio into four bowls. Pour oven stock. Break trout over the top of the soups in 3-4cm pieces. Scatter over shaved Parmesan or pecorino and freshly ground black pepper. Serve with slices of crusty bread, for dipping.

Like this recipe? Subscribe to our newsletter to get more recipes like this delivered striaght to your inbox.

By registering you agree to our Terms of Use, Privacy Policy and Privacy Notice

Metric Converter

Tell us what you think in the comments below


Sign Out

Click to Rate

Join the Conversation

Please note, LifeStyle cannot respond to all comments posted in our comments feed. If you have a comment or query you would like LifeStyle to respond to, please use our feedback form.

0 0 0 0 0
Average Rating
0 comments • 0 ratings