Christmas Recipes
Serves: 4
Preparation time: 15 minutes + soaking
Cooking time: 35 minutes
Calories per serving: 860
Not ideal for freezing
Active ingredients:
Sultanas (optional), 50 g (2 oz)
Anchovy fillets, 50 g (2 oz)
Haddock, cod or salmon fillet (skinned) 450 g (1 lb)
Garlic cloves, 2
Breadcrumbs, fresh
Pine Nuts, 50 g (2 oz)
Fennel Seeds, 5 ml (1 tsp)
Olive Oil, 100 ml (4 fl oz)
Parsley, flat-leaf sliced 600 ml (4 tsp)
White white wine, 100 ml (4 fl oz)
Bay leaf, 1
Peppercorns, 1
Salt and Pepper
Spaghetti, 350 g (12 oz)
Garnish: lemon wedges and flat-leaf parsley
Anchovies need to be drained and the oil kept. The fish should be cut into bite sizes.
2. Prepare crushed garlic. Integrate anchovies, garlic, fennel, pine nuts, olive oil and breadcrumbs.
Cook till crisp and brown turning occassionally. 200 deg C (400 F) for about 20 minutes.
4. Combine bay leaf, peppercorns, fish, salt, white wine and water (300 ml, 10 fl oz). Cook in a shallow vessel below the breadcrumb mix for about 15 minutes, till cooked. Separate the fish from the liquid.
5. Minimize the strained liquid in a pan to about 60 ml (4 tsp). AT the exact same time prepare the spaghetti in salted water (boiling) till tender (10-12 minutes). Sieve the spaghetti and blend with the reduced liquid at high heat for a couple of minutes.
6. To present; Add the fish to the spaghetti. Include the breadcrumbs and garnish with lemon and parsley.
200 deg C (400 F) for about 20 minutes. Integrate bay leaf, peppercorns, fish, salt, white wine and water (300 ml, 10 fl oz). Prepare in a shallow vessel below the breadcrumb mixture for about 15 minutes, till cooked. Lower the stretched liquid in a pan to about 60 ml (4 tsp). AT the same time cook the spaghetti in salted water (boiling) till tender (10-12 minutes).
