Fishghetti!
40 minutes
4
- 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.
Author Nathan Outlaw via Great British Chefs
Details:
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Author: Nathan Outlaw via Great British Chefs
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Prep time:
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Cook time:
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Total time:
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Serves: 4
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
