Fishghetti!

Nathan Outlaw's delicious seafood spaghetti recipe is perfect to get kids seafood savvy
Fishghetti!
  • 4 people
  • 40 mins
  • 30 mins
  • 10 mins

Instructions

Add the tomato juice and fish stock to a pan over a medium heat. Bring to a simmer and cook until reduced by half.

In a large frying pan, heat the oil gently and add the garlic, fry until it begins to colour.

Add the peeled king prawns, scallops and cod, fry gently for 3-4 minutes

Pour in the fish stock and tomato reduction. Then, add the cherry tomatoes, parsley, spinach, basil and simmer for 2 minutes. Remove from the heat

Add the spaghetti to a pan of salted boiling water, cook for 7-9 minutes, stirring occasionally until just cooked. Drain immediately

Reheat the sauce. Add the hot spaghetti to the pan and toss to combine, season with salt. Serve immediately.

Ingredients

  • 12 king prawns, peeled
    100g cod, sliced
    4 scallops, sliced
    150ml tomato juice
    75ml rapeseed oil
    1 garlic clove, chopped
    20 cherry tomatoes, halved
    1 handful spinach
    2 tbsp basil, sliced
    2 tbsp parsley, chopped
    2 pinches of sea salt
    350g spaghetti
    200ml fish stock
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