Felicity’s sustainable fish cookery – July.

gurnard

Here is my simple version of Seafood Tagliatelli.

 

Ingredients. (Serves 4, takes 20 mins).

350g/12oz Tagliatelli / Spaghetti.

2tbsb olive oil.

3 garlic cloves, finely chopped.

400g can of chopped tomatoes.

200g jar of cockles in vinegar, drained and washed.

150g skinless fillet of Pollock, fresh or smoked.

Pinch of dried chilli flakes.

2 tbsp. chopped fresh parsley or tarragon.

100g Mussel meat – optional.

 

Method.

Cook the pasta in a pan of salted boiling water for 10-12 mins, until al dente. Test by tasting or cutting easily.

1. Meanwhile, heat the oil in a frying pan then fry the garlic for 30 seconds. Add the tomatoes and cook for 2-3 minutes.

2. Dice the skinned Pollock fillet and add and cook for 5 mins, while draining and washing the cockles and chilli flakes, season and stir through. Leave to rest in the frying pan.

  1. Drain the pasta and return to the pan. Stir in the pasta sauce and serve sprinkled with chopped parsley or torn tarragon.

 

Next month, I will be looking for a skate dish to sample.

From Thursday 18th to Monday 22nd August we will be running events for Appledore Sharks Tales Events. On Friday 19th Aug. there will be a Skate, Ray and Huss cookery demonstration and lunch – and we will be shucking scallops too! Everyone welcome. See appledoresustainablfish facebook page.

______________________________________________________

This entry was posted in Food & Drink and tagged , , . Bookmark the permalink.

Leave a Reply

Your email address will not be published. Required fields are marked *

*