Spaghetti With Monkfish And Prawns
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Grains | Costa, Del, Nosh | 4 | Servings | |
INGREDIENTS
| 4 | Olive oil | |
| 10 | oz | Uncooked langoustine 'tail |
| flesh' | ||
| 10 | oz | Uncooked prawns |
| 8 | oz | Monkfish, cut into medium |
| dice | ||
| 8 | oz | Tomatoes, skinned seeded |
| and | ||
| chopped fine | ||
| 3 | Cloves garlic, peeled and | |
| chopped | ||
| fine | ||
| 1 | T | Chopped flat leaf parsley |
| 1 | t | Paprika |
| 2 1/4 | pt | Rich fish stock |
| 9 | oz | Angel hair pasta, broken in |
| half | ||
| 1 | Pinch saffron, bled into hot | |
| water | ||
| 1 | Lemon, cut into wedges | |
| Sea salt and black pepper |
INSTRUCTIONS
Heat 2/3 of the oil and fry the shellfish with salt. After a few minutes add the monkfish and cook until lightly coloured up. Remove from the heat Pound the parsley and garlic in a mortar (or mixer) to make a paste. Cook the tomatoes in the remaining oil in a separate pan (10 minutes) and add the paste and paprika and then add to the paella pan with the fish. Put the flame on full, add the stock and when boiling, add the pasta and simmer for 3 minutes with the saffron. Season and simmer until the juices are all absorbed. Serve with lemon and sprinkled chopped parsley. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 787
Calories From Fat: 301
Total Fat: 33.4g
Cholesterol: 170.1mg
Sodium: 407.2mg
Potassium: 1317.8mg
Carbohydrates: 55.2g
Fiber: 4.6g
Sugar: 2.3g
Protein: 63.9g