Pasta – Fish – Pan

Ingredients for 4 servings:

• 400 g fish fillet(s) (cod and/or monkfish)
• 100 g shrimp(s)
• 100 ml fish stock
• 100 ml white wine
• 2 garlic cloves
• some thyme stalks
• a few stalks of rosemary
• a few sprigs of dill
• salt and pepper
• Flour
• 600 g pasta (tagliatelle, preferably homemade, otherwise ready-made product)

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Logically, you should use fresh ingredients whenever possible. But frozen ones work too. Cut the fish fillets into bite-sized pieces. Heat olive oil in a large pan. Bring the pasta water to a boil. Briefly fry the chopped garlic cloves and the (pulled/chopped) herbs in the oil (2-3 minutes). Meanwhile, coat the fish in flour and add to the pan. Lightly fry. Only now add the shrimp. Deglaze with white wine. Top up with stock. Season with salt and pepper. Let stand for a few minutes. Remove the fish and shrimp from the pan and keep warm. Reduce the stock slightly. Now finish cooking the pasta, add it to the pan and toss for 1-2 minutes. Serve the fish and shrimp on top.