Pasta and fish in vegetable sauce with Indian green curry

Ingredients for 4 servings:

• 300 g fish (e.g. pollock, zander, salmon, etc.)
• 5 stalk(s) Celery
• 1 large carrot(s)
• 1 tbsp celery leaves, chopped
• 2 tbsp parsley, finely chopped
• 200 ml vegetable stock
• 100 ml soy cream (soy cream cuisine) / cream
• ¼ tsp curry, Indian green
• salt and pepper
• Flour
• 500 g pasta
• 50 ml water (from the pasta water)
• oil

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Cut the fish into cubes (approx. 2 x 2 cm), coat in flour, and briefly fry in hot oil in a pan. Set aside on a plate. Wash and finely chop the celery, peel the carrot, and coarsely grate it. Briefly roast the vegetables in the same pan. Sprinkle the spices over the vegetables and deglaze with the vegetable stock. Simmer gently (approx. 2 minutes), add soy cream or cream, and season to taste. Remove from the heat. Meanwhile, cook the pasta al dente and drain. Add approx. 50 ml of the pasta water to the sauce. Return the sauce to the heat, add the pasta, celery leaves, and parsley, and mix everything well. Finally, fold in the fish cubes and heat for another minute. Done. If you like, you can sprinkle Parmesan cheese on top—but it’s absolutely not necessary.