Thai fish curry with shrimp and tagliatelle

Ingredients for 2 servings:

• 250 g fish fillet(s), fresh, firm-fleshed, (e.g. Pangasius)
• 150 g shrimp, peeled, frozen
• 200 g soybean sprouts, fresh
• 100 g bamboo shoot(s) from the jar
• 1 pointed pepper, yellow or green
• 1 garlic clove(s)
• 1 lemon(s), the juice
• 150 ml crustacean stock
• 2 tsp, grated Thai curry powder
• 2 tbsp peanut oil
• 1 tsp coriander leaves, fresh or in oil
• Salt and pepper, black, from the mill
• 150 g tagliatelle pasta
• 1 tsp salt for the cooking water

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 15 minutes

Cut the fish fillet into bite-sized pieces, drizzle with a little lemon juice, and set aside. Finely slice the bamboo shoots, if necessary. Clean and deseed the pointed peppers, quarter them lengthwise, and slice them thinly. Peel the garlic clove and slice them thinly. Bring a large pan of boiling water with 1 teaspoon of salt to a boil for the noodles. Meanwhile, heat the peanut oil in a large pan and sauté the pointed peppers, bamboo shoots, and garlic slices. Once they’re lightly browned, mix the vegetables with 2 level teaspoons of Thai curry and the remaining lemon juice, continue to sauté briefly, then add the frozen shrimp and sauté them as well. Finally, deglaze everything with the shellfish stock*. Add the soybean sprouts, season with salt and black pepper, and simmer over low heat. Just before the noodles are cooked, add the fish pieces to the pan, stir gently to prevent the fish from falling apart, and let them cook. Drain the pasta (reserving the pasta water!), add it to the pan, and stir in. Add the cilantro leaves and a little of the reserved pasta water, season to taste, and serve immediately. *Crustacean stock is available ready-made, but you can also easily make it yourself (especially during barbecue season, when whole shrimp are more likely to end up on the grill) and freeze it. To do this, sear the collected shrimp shells and heads in a pan with a little oil, deglaze with water, simmer for about 30 minutes, then strain. Once cooled, freeze in small portions.