Summary

Ingredients

• 500 g fish fillet (s), (pollack fillet)
• 170 g pasta, (fusilli)
• 1 cube broth
• 200 ml water
• 1 onion (s)
• 800 g tomato (s)
• 3 cloves garlic
• 5 tablespoon lemon juice
• 80 g parmesan, (rated)
• 0.5 tablespoon ½ olive oil
• 1 bunch parsley
• 0.5 teaspoon ½ thyme
• 1 bunch basil
• 1 pinch (s) pepper
• 1 pinch (s) salt

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Instructions

1. Wake the pollack fillet, pat dry and cut into large cubes. Drizzle with half of the lemon juice.
2. Prepare the fusilli according to the instructions on the packet, peel the garlic and onion. Chop the garlic, dice the onion. Wash, peel and dice tomatoes. Wash and chop the parsley and basil.
3. Sweat the onions and garlic in olive oil. Add the diced tomatoes, cook for about five minutes, pour in the water, add the granulated stock, bring to the boil. Season with the rest of the lemon juice, salt, pepper, thyme and parsley. Add the fish cubes, leave to stand for about three to four minutes with the lid closed, at a low temperature. Put the pasta and basil under the tomato-fish mixture, leave to stand for about three minutes with the lid closed. Season to taste with salt and pepper. Serve with parmesan.