Spanish Style Fish Pasta
Ingredients
- 400 gDried pasta (linguine or spaghetti type)
- 600 gAtlantic cod (in large cubes)
- 4 pcRound tomato (finely diced)
- 1 pcOnion (finely chopped)
- 3 pcGarlic (minced)
- 150 mlDry white wine
- 4 tbspExtra virgin olive oil
- 20 gParsley (chopped)
- 1 pinchSaffron
- 1 pinchHot pepper d'Espelette
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
- 200 mlFish stock (warm)
Method
Pearlescent cod chunks that flake easily, bound by a concentrated garlic tomato sauce. Extra virgin olive oil coats the pasta for a clean shine and an intense oceanic aroma.
- 1
Cut the cod into 3 cm cubes. Heat the olive oil in a sauté pan. Sear the fish for 1 minute per side to lightly brown it without cooking it through. Set aside on a plate.
- 2
In the same oil, add the chopped onion and minced garlic. Sauté until the onion is translucent and just starting to brown.
- 3
Add the diced tomatoes. Deglaze with the dry white wine. Let it reduce by half, then pour in the fish stock. Boil for 5 minutes until the sauce coats the spoon. Add the saffron and chili.
- 4
Cook the pasta in heavily salted water. Remove them 2 minutes before the indicated time so they remain very firm.
- 5
Pour the drained pasta into the sauté pan with a ladle of cooking water. Add the fish. Stir gently for 2 minutes so the starch binds the sauce. Finish with the chopped parsley.
Frequently asked questions
How do you get this dish right?
- Do not overcook the fish at the start; it should finish poaching gently in the tomato sauce.
- Pasta water is the secret: its starch creates an emulsion that makes the sauce shine.
How long does this dish keep?
Store for 24h in the fridge. Reheat gently in a pan with a splash of water.
