Massada de Peixe

A short, dense pasta stew where the cooking juices reduce to coat every piece. The fish remains pearly and the cilantro brings a bright freshness to the finish.

• Prep time: 20 min
• Cook time: 30 min
• Difficulty: Medium
• Calories: 603
• Protein: 38 g
• Carbs: 66 g
• Fat: 17 g

Ingredients

• 600 g Atlantic cod ( large cubes )
• 300 g Dried pasta ( elbows or macaroni type )
• 1 piece Onion ( finely chopped )
• 2 piece Garlic ( minced )
• 1 piece Red bell pepper ( small dice )
• 3 piece Round tomato ( peeled and crushed )
• 150 ml Dry white wine
• 800 ml Mineral water
• 4 tbsp Extra virgin olive oil
• 2 piece Bay leaf
• 1 pinch Hot pepper d'Espelette
• 1 piece Fresh cilantro ( chopped )
• 1 piece Fish stock ( cube )

Instructions

1. Aromatic base

   Heat olive oil in a sauté pan. Sweat the sliced onion, garlic, and pepper until tender. The onion should become translucent without browning.

2. Deglaze and reduce

   Add crushed tomatoes, bay leaf, and chili. Deglaze with white wine, scraping the bottom to release the drippings. Let reduce by half to concentrate the flavors.

3. Cooking the pasta

   Add water (or stock). Bring to a boil, then add the pasta. Stir often so the starch thickens the juice. The pasta should absorb the liquid like a risotto.

4. Poaching the fish

   When the pasta is nearly cooked, place the fish cubes on top. Cover. The fish is ready when it flakes into large pearly pieces under a fork.

5. Finishing

   Turn off the heat. Generously sprinkle with chopped fresh cilantro. The sauce should be smooth and coat the spoon.

Chef's tips

• Do not overcook the fish; it should remain tender and not completely crumble.
• If the mixture becomes too dry before the pasta is cooked, add a little boiling water.
• Use pasta with holes (macaroni, penne) so the sauce can get inside.

Storage

Keeps for 24 hours in the fridge. Reheat gently in a saucepan with a splash of water to loosen the sauce.