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Spaghetti with Fish and Seafood (Willi Herren)

5 from 5 votes
Prep Time 20 mins
Total Time 20 mins
Course Dinner
Cuisine European
Servings 3 people
Calories 473 kcal

Ingredients
 

Tomato sauce:

  • Salt
  • Sugar
  • 1 Pc. Onion
  • 3 Pc. Garlic cloves
  • 20 Pc. Panicle tomatoes
  • 1 tsp Espelette pepper

Fish:

  • 200 g Tuna
  • 200 g Salmon
  • 200 g Coalfish
  • 3 Pc. Shrimp

Pesto:

  • 1 bunch Basil
  • 1 Pc. Clove of garlic
  • 1 Pc. Lemon
  • 1 tbsp Pine nuts
  • Salt
  • Sugar
  • 50 ml Vegetable oil
  • 2 tbsp Olive oil

Pasta:

  • 500 g Spaghetti

Instructions
 

  • Preheat the oven to full temperature.
  • Peel the onions and garlic, cut into thin slices and sauté in olive oil.
  • Add the rice tomatoes, season with pimento d'Espelette, salt and a little sugar. Simmer with the lid closed for 10 minutes. Then roughly mash the tomatoes with the potato masher.
  • Cut the tuna, salmon and saithe into 3 slices each and marinate with a little oil and salt. Rub the prawns with oil and salt as well.
  • Cook the spaghetti according to the instructions on the packet.
  • Fry the fish and prawns on all sides and set aside.
  • Toast the pine nuts in a pan with a little olive oil. Peel and grate the garlic, add a handful of plucked basil and mix in a blender with the pine nuts and vegetable oil. Bring to the desired consistency with olive oil.
  • 3 Put the basil umbels in cold water.
  • Put the fish briefly in the roaring oven so that the outside gets hot.
  • Finely chop a handful of basil leaves and mix with the tomato sauce into the spaghetti, then season with salt and pepper.
  • Place the noodles at the bottom in a deep plate and place the fish slices on top. Drizzle the pesto on and around it. Finally, use a fine grater to slice the lime zest over the plate and top each with a shrimp.
  • Dab the basil leaf tips briefly and place next to them as a decoration.

Nutrition

Serving: 100gCalories: 473kcalCarbohydrates: 5.1gProtein: 0.6gFat: 50.9g
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Written by John Myers

Professional Chef with 25 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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