for 4 people
Preparation time: 15 minutes + soaking
Cooking time: 35 minutes
Calories per serving: 860
Not suitable for freezing
Ingredients:
- Sultanas (optional), 2 oz (50 g)
- Anchovy fillets, 50 g (2 oz)
- Haddock, cod or salmon fillet (skinless) 450 g (1 lb)
- garlic cloves, 2
- breadcrumbs, fresh
- Pine nuts, 50 g (2 oz)
- Fennel seeds, 5ml (1 teaspoon)
- Olive oil, 100 ml (4 fl oz)
- 600 ml (4 teaspoons) chopped flat leaf parsley
- White wine, 4 fl oz (100 ml)
- bay leaf 1
- Peppercorns, 1
- Salt and pepper
- Spaghetti, 350g (12oz)
- Garnish: lemon wedges and flat-leaf parsley
Addresses:
- The anchovies must be drained and keep the oil. The fish
- it should be cut into bite-sized pieces. Take 45 ml of warm water and
- Soak the sultanas for 10 minutes.
- Prepare the crushed garlic. Combine anchovies, garlic,
- fennel, pine nuts, olive oil and breadcrumbs.
- Cook until crisp and golden brown, turning occasionally. 200 degrees
- C (400 F) for about 20 minutes. Add parsley and drain
- sultans
- Combine the bay leaf, peppercorns, fish, salt, white wine and
- water (300 ml, 10 fluid ounces). Cook in a shallow container under the
- breadcrumb mixture for about 15 minutes, until cooked.
- Separate the fish from the liquid.
- Reduce the strained liquid in a saucepan to about 60 ml (4
- you up). At the same time cook the spaghetti in salted water.
- (boiling) until tender (10-12 minutes). Sift the spaghetti
- and mix with the reduced liquid over high heat for a couple of
- minutes.
- Present; Add the fish to the spaghetti. Add the
- breadcrumbs and decorate with lemon and parsley.