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Fish, fennel and tomato spaghetti
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Prep Time:
15 minutes
Cook Time:
25 minutes
Total Time:
40 minutes
Healthy fish and fennel in tangy tomato pasta - a cozy winter dish.
Ingredients:
  • 400g spaghetti (or bavette)
  • 18.20 gm olive oil
  • 1 fennel bulb, trimmed, halved, thinly sliced (reserve feathery fronds)
  • 127.50 gm fish stock
  • 690g jar tomato pasta sauce
  • 2.50 gm caster sugar
  • 600g blue-eye fish steaks, skinned and cut into large cubes
  • lemon wedges, to serve
Instructions:
  • Simmer the bavette in a generous amount of boiling salted water until tender.
  • Heat oil in a large frying pan over medium-high heat. Sauté garlic and fennel, stirring often, until fennel is soft, about 3 minutes. Pour in fish stock and simmer until reduced by half.
  • Add the pasta sauce and sugar to the pot, then season with salt and pepper. Bring it to a boil, add the fish, and reduce the heat to medium. Spoon the sauce over the fish, cover, and let it simmer for 3 to 4 minutes until the fish flakes easily.
  • Drain the cooked pasta and place it on serving plates. Top with tomato sauce, fish, and sprinkle with freshly chopped fennel fronds. Serve with lemon wedges.

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