Fish Pasta – Paulo’s recipe!

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Last night we feasted heartily on two plump sea bass (see my previous post), but the quantity of meat yielded, meant that there was enough over for a recipe that I had wanted to try following a ‘foodie’ conversation with a young Portuguese waiter that works in the restaurant at our local golf club in Espiche. He is enormously enthusiastic about food and flavours and, for his young years (to me, anyone under 40 is young), he really knows his stuff! He recounted to me how he gained this knowledge and appreciation of food and flavour combinations while working alongside his mother and grandmother. It is unusual to find a young person these days with such a joyous passion for food and, therefore, I wanted to share his recipe!

Like many Portuguese recipes, it’s quite simple to prepare and therefore, simply healthy and delicious. Using fresh ingredients, the flavours marry together very well. I served a bowl to my son (photographed below) at lunchtime – he is always hungry – and he loved it! What a fabulous way to use up the leftovers! Thank you Paulo for the inspiration!

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“Hey Mum, I’m eating! Promise you won’t publish that photo!” – “Of course not, Jonathan!”

 

 

Paulo’s Portuguese Fish Pasta

Ingredients:

  • 500g (approx), white fish (cod) or salmon – baked and flaked
  • 500g Penne pasta (fresh is best) 
  • 1 red onion chopped
  • 1 large sweet red pepper, chopped
  • 3 cloves of garlic
  • 3 large tomatoes, chopped
  • A good squeeze of tomato paste
  • 2 tablespoons of Portuguese Moscatel Wine (or Vermouth)
  • Small bunch of coriander
  • Salt and Pepper
  • 1 fresh lemon
  • 2 tablespoons of olive oil

Directions:

  1. For this recipe, I used some sea bass that I had cooked the previous night. Any white fish or salmon fillet can be used. Just wrap in foil with butter and salt and bake for 15/20 mins at 180 degrees centigrade. Flake, removing any bones and set aside.
  2. In a saucepan, bring salted water to the boil in preparation for the pasta.
  3. In a large frying pan add the olive oil, onion, pepper, garlic and tomatoes. Simmer for 5 minutes. Add salt and pepper, tomato paste and the Moscatel wine.
  4. Simmer until the vegetables are soft and the liquid reduces a little.
  5. While this is simmering, put the pasta into the boiling water and cook until soft.
  6. Gently mix the cooked fish into the sauce.
  7. Drain the cooked pasta and top with the fish sauce.
  8. Garnish with fresh coriander and a squeeze of lemon. 
  9. Optional – a good twist of sea salt and ground pepper.

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