Christmas Recipes: Main Dishes. No.1 of 12 -
Crispy Fish Spaghetti
By Paul Curran
Serves: 4
Preparation time: 15 minutes + soaking
Cooking time: 35 minutes
Calories per serving: 860
Not suitable for freezing
Ingredients:
- Sultanas (optional), 50 g (2 oz)
- Anchovy fillets, 50 g (2 oz)
- Haddock, cod or salmon fillet (skinned) 450 g (1 lb)
- Garlic cloves, 2
- Breadcrumbs, fresh
- Pine Nuts, 50 g (2 oz)
- Fennel Seeds, 5 ml (1 tsp)
- Olive Oil, 100 ml (4 fl oz)
- Parsley, flat-leaf chopped 600 ml (4 tsp)
- White wine, 100 ml (4 fl oz)
- Bay leaf, 1
- Peppercorns, 1
- Salt and Pepper
- Spaghetti, 350 g (12 oz)
- Garnish: lemon wedges and flat-leaf parsley
Instructions:
- Anchovies should be drained and the oil kept. The fish should be
cut into bite sizes. Take 45 ml of warm water and soak the sultanas
for 10 minutes.
- Prepare crushed garlic. Combine anchovies, garlic, fennel, pine
nuts, olive oil and breadcrumbs.
- Cook till crisp and brown turning occasionally. 200 deg C (400F)
for about 20 minutes. Add parsley and drained sultanas.
- Combine bay leaf, peppercorns, fish, salt, white wine and water
(300 ml, 10 fl oz). Cook in a shallow vessel below the breadcrumb
mixture for about 15 minutes, till cooked. Separate the fish from
the liquid.
- Reduce the strained liquid in a pan to about 60 ml (4 tsp). AT the
same time cook the spaghetti in salted water (boiling) till tender
(10-12 minutes). Sieve the spaghetti and mix with the reduced liquid
at high heat for a couple of minutes.
- To present; Add the fish to the spaghetti. Add the breadcrumbs and
garnish with lemon and parsley.
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