| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Meats, Dairy | Rick, Stein | 4 | Servings | |
INGREDIENTS
| 450 | g | Skinned cod fillet |
| 100 | g | Peeled raw prawns, roughly |
| chopped | ||
| 1 | Egg, beaten | |
| 100 | g | Fresh white crabmeat |
| 25 | g | Fresh white breadcrumbs |
| 3 | T | Very finely shredded basil |
| leaves | ||
| Finely grated zest of 1/2 | ||
| lemon | ||
| Salt and freshly ground | ||
| black pepper | ||
| 450 | g | Dried egg tagliatelle pasta |
| Little more shredded basil | ||
| and finely | ||
| Grated parmesan cheese, to | ||
| serve | ||
| 75 | Extra virgin olive oil | |
| 4 | Cloves garlic, finely | |
| chopped | ||
| 2 | Onions, finely chopped | |
| 900 | g | Well-flavoured vine |
| tomatoes roughly chopped | ||
| 2 | T | Red wine vinegar |
| 1 | Spri fresh thyme | |
| 4 | Fresh bay leaves |
INSTRUCTIONS
For the Fish Balls: Cut the cod fillet into rough chunks and place into the bowl of a food processor with the prawns. Blend to a coarse paste, break in the egg, add some seasoning and whiz again until you have a smooth mixture. 2 Scrape the mixture into a bowl and stir in the crabmeat, breadcrumbs, basil and lemon zest. Shape into small balls and leave to chill in the fridge while you make the sauce. 3 For the Tomato Sauce: Heat the olive oil and garlic in a pan. When sizzling, add the onion and cook until softened. Add the tomatoes, vinegar, thyme and bay leaves and simmer for 20 minutes. 4 Boil a pan of well-salted water. Drop the pasta into the boiling water and cook for 8-10 minutes until al dente. Pass the sauce through a conical sieve into a shallow pan, pressing out the liquid using a small ladle. 5 Stir the fish balls into the sauce and leave to simmer for 4-5 minutes until cooked through. Taste the sauce and adjust the seasoning if necessary. 6 To serve, drain the tagliatelle and divide between four bowls. Spoon the fish balls and sauce on top and serve garnished with a little more shredded basil and some finely grated parmesan cheese. Converted by MC_Buster. Recipe by: Rick Stein Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 657
Calories From Fat: 344
Total Fat: 38.5g
Cholesterol: 149.2mg
Sodium: 3071.1mg
Potassium: 1599.2mg
Carbohydrates: 32.1g
Fiber: 11.2g
Sugar: 9.9g
Protein: 50.7g