Summary

Ingredients

• 400 g ribbon noodles, thin
• 50 g tomato (s), dried, pickled in olive oil
• 1 onion (s)
• 400 g cod fillet (s), or other fish fillet
• 4 tablespoon olive oil
• 150 g peas, frozen
• 200 ml vegetable stock
• 100 ml cream
• salt and pepper
• Curry powder

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Instructions

1. Cook the pasta in plenty of salted water according to the instructions on the package, then drain and drain well.
2. Drain the tomatoes and cut into fine strips. Peel and finely dice the onion. Rinse, dab and cut the fish into pieces.
3. Heat the olive oil in a large pan. Fry the fish in portions. Salt and pepper, remove. Braise the onions in the frying fat. Add the tomato strips, frozen peas, cream and vegetable stock, bring to the boil and cook for 5 minutes. Add fish and pasta, mix in and let everything stand for approx. 3 minutes over low heat. Season with salt, pepper and a little curry.