Pasta – Fish – Pan
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 400 g fish fillet (s) (cod and / or monkfish)
- 100 g shrimp (s)
- 100 ml fish stock
- 100 ml white wine
- 2 cloves garlic)
- some stalks thyme
- some stalks rosemary
- some stalks dill
- salt and pepper
- Flour
- 600 g pasta (taliatelle, best homemade, otherwise finished product)
Print Recipe
Pin Recipe Instructions
- Logically, you use fresh ingredients whenever possible. But it also works with TK.
- Divide the fish fillets into bite-sized pieces. Heat the olive oil in a large pan. Put on the cooking water for the pasta. Fry the chopped garlic cloves and the (plucked / chopped) herbs in the oil briefly (2-3 min). Meanwhile, flour the fish and add to the pan. Fry lightly. Only now add the prawns. Deglaze with white wine. Top up with stock. Season to taste with salt and pepper. Let it steep for a few minutes.
- Remove the fish and prawns from the pan and keep warm. Reduce the brew a little.
- Now finish cooking the pasta, add it to the pan and toss in it for 1-2 minutes. Arrange the fish and prawns on top.
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