in Spain

Andalusian pasta pot

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Ingredients for 4 servings:

  • 1 clove(s) garlic
  • 100 g celery
  • 250 g beans, green
  • 300 g Romanesco
  • 300 g savoy cabbage
  • 1 carrot(s)
  • 2 tbsp oil (olive oil)
  • 125 ml white wine
  • 400 ml fish stock
  • 500 ml broth
  • 250 g pasta (egg noodles)
  • 400 g fish fillet(s) (redfish, merluza)
  • 100 g prawn(s), peeled
  • 200 g cherry tomatoes

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Peel and chop the garlic. Clean and finely chop all the vegetables. Sauté everything in oil and add the wine, stock, and broth. Season with salt and pepper and simmer for 30 minutes. Cut up the prepared fish and add it to the stew with the shrimp about 5 minutes before the end. Heat the pre-cooked pasta in the stew and season to taste. Enjoy!

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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