Spanish Style Fish Pasta

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.

• Prep time: 15 min
• Cook time: 20 min
• Difficulty: Easy
• Calories: 701
• Protein: 42 g
• Carbs: 85 g
• Fat: 18 g

Ingredients

• 400 g Dried pasta ( linguine or spaghetti type )
• 600 g Atlantic cod ( in large cubes )
• 4 piece Round tomato ( finely diced )
• 1 piece Onion ( finely chopped )
• 3 piece Garlic ( minced )
• 150 ml Dry white wine
• 4 tbsp Extra virgin olive oil
• 20 g Parsley ( chopped )
• 1 pinch Saffron
• 1 pinch Hot pepper d'Espelette
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground
• 200 ml Fish stock ( warm )

Instructions

1. Searing the fish

   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. Aromatic base

   In the same oil, add the chopped onion and minced garlic. Sauté until the onion is translucent and just starting to brown.

3. Sauce reduction

   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. Cooking the pasta

   Cook the pasta in heavily salted water. Remove them 2 minutes before the indicated time so they remain very firm.

5. Final liaison

   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.

Chef's tips

• 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.

Storage

Store for 24h in the fridge. Reheat gently in a pan with a splash of water.