John Myers
Contents
show
Ingredients
- 400 g Tomatoes
- 2 Gnarly toes
- 1 Red pepper
- 1 Yellow zucchini
- 2 sprigs Rosemary
- 300 g Fish fillet, e.g. pollack fillet, cod fillet
- 2 tbsp Lemon juice
- 1 tbsp Olive oil
- 200 ml Fish stock from the gals
- Salt
- 1 small Red chilli pepper
- 500 g Spaghetti
Instructions
- Peel, quarter, core and roughly chop the tomatoes. Peel and finely chop the garlic, clean, wash and finely dice the bell pepper and zucchini. Halve the chilli, remove the core, wash and cut into fine cubes.
- Wash the rosemary sprigs and shake dry. Pluck the needles from a branch and chop them. Wash the fish fillet, pat dry and cut into pieces approx. 2 cm in size, drizzle with lemon juice. Heat the oil with the remaining sprig of rosemary. Fry the fish in it briefly on both sides, remove.
- Fry the garlic, paprika, zucchini and chilli pepper as well as approx. 1 teaspoon chopped rosemary in the frying fat while stirring for approx. 3 minutes. Add tomatoes and fish stock. Simmer over a mild heat for about 10 minutes, season with salt. Add the fish fillet and cook for about 3 minutes.
- Cook the spaghetti in plenty of salted water until al dente. Drain and drain, collecting some pasta water. Mix the spaghetti with the fish sauce and pasta water and serve on preheated plates.
Nutrition
Serving: 100gCalories: 217kcalCarbohydrates: 37.1gProtein: 7.2gFat: 4.1g
