Fish, fennel and tomato spaghetti

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Fish, fennel and tomato spaghetti

(5) Rate it

  • 0:15 Prep
  • 0:25 Cook
  • 4 Servings
  • Capable cooks

Super-healthy fish and fennel bathe in a bowl of tangy tomato pasta in this easy winter warmer.

Featured in
Spaghetti recipes, Pasta recipes

Ingredients

  • 400g spaghetti (or bavette)
  • 1 tablespoon olive oil
  • 1 garlic clove, crushed
  • 1 fennel bulb, trimmed, halved, thinly sliced (reserve feathery fronds)
  • 1/2 cup fish stock
  • 690g jar tomato pasta sauce
  • 1/2 teaspoon caster sugar
  • 600g blue-eye fish steaks, skinned and cut into large cubes
  • lemon wedges, to serve

Method

  • Step 1
    Cook bavette in a large saucepan of boiling salted water until tender.
  • Step 2
    Meanwhile, heat oil in a large frying pan over medium-high heat. Cook garlic and fennel, stirring often, for 3 minutes or until fennel is soft. Add fish stock to frying pan. Cook until reduced by half.
  • Step 3
    Stir in pasta sauce and sugar. Season with salt and pepper. Bring to the boil. Add fish. Reduce heat to medium. Spoon sauce over fish. Cover. Simmer for 3 to 4 minutes or until fish flakes when tested.
  • Step 4
    Drain pasta and place on serving plates. Top with tomato sauce and fish. Sprinkle with chopped fennel fronds. Serve with lemon wedges.

Nutrition

  • 2634 kj

    Energy

  • 10g

    Fat Total

  • 1g

    Saturated Fat

  • 8g

    Fibre

  • 42g

    Protein

  • 78mg

    Cholesterol

  • 927.66mg

    Sodium

  • 14g

    Carbs (sugar)

  • 87g

    Carbs (total)

All nutrition values are per serve

Notes

Bavette is a thin, flat pasta. Look for it with the dry packet pastas.

  • Author: Annette Forrest
  • Image credit: Mark O'Meara
  • Publication: Super Food Ideas

Source: taste.com.au

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