Fishghetti

servings4
40 minutes

Ingredients

  • 12 king prawns, peeled
  • 4 scallops, sliced
  • 100g of ling, or cod, sliced
  • 150ml of tomato juice
  • 200ml of fish stock
  • 1 garlic clove, chopped
  • 20 cherry tomatoes, halved
  • 2 tbsp of parsley, chopped
  • 1 handful of spinach
  • 2 tbsp of basil, sliced
  • 75ml of rapeseed oil
  • 2 pinches of sea salt
  • 350g of spaghetti

Method

1
Add the tomato juice and fish stock to a pan over a medium heat. Bring to a simmer and cook until reduced by half
  • 150ml of tomato juice
  • 200ml of fish stock
2
In a large frying pan, heat the oil gently and add the garlic, fry until it begins to colour
  • 75ml of rapeseed oil
  • 1 garlic clove, chopped
3
Add the peeled prawns, scallops and ling, fry gently for 3-4 minutes
  • 12 king prawns, peeled
  • 4 scallops, sliced
  • 100g of ling, or cod, sliced
4
Pour in the fish stock and tomato reduction. Then, add the cherry tomatoes, parsley, spinach, basil and simmer for 2 minutes. Remove from the heat
  • 20 cherry tomatoes, halved
  • 2 tbsp of parsley, chopped
  • 1 handful of spinach
  • 2 tbsp of basil, sliced
5
Add the spaghetti to a pan of salted boiling water, cook for 7-9 minutes, stirring occasionally until just cooked. Drain immediately
  • 200g of spaghetti
  • 1 pinch of sea salt
6
Reheat the sauce. Add the hot spaghetti to the pan and toss to combine, season with salt. Serve immediately
  • 1 pinch of sea salt