Pasta "Fischer's Fritze"

Ingredients for 4 servings:

• 400 g tomatoes
• 2 cloves garlic
• 1 bell pepper(s), red
• 1 zucchini, yellow
• 2 sprigs rosemary
• 500 g fish fillet(s), firm (e.g. Pangasius)
• 2 tbsp lemon juice
• 2 tbsp olive oil
• 500g spaghetti
• some salt
• some cayenne pepper
• 200 ml fish stock (jar)
• some lemon slices for garnishing

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes

Pasta with fish, zucchini and tomatoes

Blanch the tomatoes, peel, quarter, deseed, and roughly chop. Peel and finely chop the garlic. Clean, deseed, rinse, and finely dice the peppers and zucchini. Rinse the rosemary sprigs and shake dry. Pluck the needles from one sprig and chop them. Rinse the fish fillet, pat dry, and cut into approximately 2 cm pieces. Drizzle with lemon juice. Heat the oil and the remaining rosemary sprig in a pan and sear the fish pieces on all sides. Remove from the pan. Cook the spaghetti in plenty of boiling salted water until al dente. Fry the garlic, peppers, zucchini, and approximately 1 teaspoon of chopped rosemary in the frying fat for approximately 2 minutes, stirring occasionally. Add the tomatoes and fish stock. Simmer over low heat for approximately 10 minutes, season with salt and cayenne pepper. Add the fish and heat for approximately 2 minutes. Drain the spaghetti. Arrange spaghetti with fish and tomato sauce on plates and garnish each with a sprig of fried rosemary and one or two half lemon slices.