Ingredients Jump to Instructions ↓

  1. tagliatelle , enough to serve 4-6 people

  2. 450 ml skimmed milk

  3. 1 package, (about 320g) fish pie mix- cod , salmon, and haddock

  4. 2 bay leaves

  5. 2 large handfuls fresh peeled prawns

  6. 25 g butter

  7. 2 cloves garlic , crushed

  8. 4 shallots , chopped

  9. 1 small leek , chopped

  10. 2 tbsp plain flour

  11. 100 ml dry white wine

  12. 2 large handfuls shelled mussels

  13. 100 ml double cream

  14. cayenne pepper

  15. fresh parsley , finely chopped

Instructions Jump to Ingredients ↑

  1. Bring a large pot of salted water to the boil and cook tagliatelle until tender. While the pasta is cooking, prepare the seafood sauce.

  2. In a deep frying pan, gently heat the milk, bay leaves, mixed fish and prawns.

  3. Melt the butter in heavy-based saucepan, add garlic, shallots, leek and flour and cook for 2-3 minutes until golden. Stir the wine into the vegetable mixture.

  4. Lift the fish and prawns from the milk with a slotted spoon and add to the saucepan.

  5. Gradually stir in the milk until the sauce reaches the desired consistency – you may not need it all.

  6. Add the mussels and cook for a further 2 minutes, then stir in the cream.

  7. Drain tagliatelle, transfer to a large bowl and pour over seafood sauce.

  8. To serve, sprinkle with cayenne pepper and chopped parsley.


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