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Ingredients Jump to Instructions ↓

  1. 1 1/2 Onions - chopped

  2. 1 Celery rib - roughly chopped

  3. 1 Carrot - peeled, and Roughly chopped Salt - to taste

  4. 1 lb 454g / 16oz Red fish - cleaned, scaled

  5. 1 lb 454g / 16oz Fettucine pasta

  6. 4 tablespoons 60ml Olive oil

  7. 1 Garlic clove

  8. 1/3 cup 78ml Dry white wine

  9. 1/4 cup 36g / 1 1/3oz Diced zucchini - cooked in Water until tender

  10. 1/2 cup 118ml Button mushrooms

  11. 1/2 cup 80g / 2.8oz Fava beans - cooked in Water until tender

  12. 1 lb 454g / 16oz Asparagus - bottoms snapped Off and blanched

  13. 1/4 cup 15g / 1/2oz Tomato concasse

  14. 1/8 teaspoon 0.6ml Cayenne pepper flakes

  15. 1 cup 146g / 5.1oz Chopped parsley

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Boil 1 1/2 quarts of water with 1 onion, celery, carrot and a little salt. Bring to boil. Add fish and cook for 5 minutes. Drain fish and keep liquid. Strain liquid. Remove head, tail and bones from fish. Flake meat into pieces. Cook pasta. Add 2 tablespoons olive oil to saute pan. Add garlic and remaining chopped onion to oil. Add fish and saute gently for 1 minute. Add white wine. Reduce until all wine has evaporated. Add the 2 remaining tablespoons oil to another pan and saute zucchini and mushrooms until almost tender. Add to pan with fish along with fava beans, asparagus and tomato. Quickly toss. Add in a little stock, pepper flakes and parsley. Toss with pasta and serve. This recipe yields 5 servings.

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