|
Recipes
  • Meat and Poultry
  • Fish and Seafood
  • Courses
  • Dish type
  • Diets
  • Cakes and Baking
  • Occasions
  • Cuisine
  • Everyday and easy
  • Seasonal
Meat and Poultry
Fish and Seafood
Courses
Dish type
Diets
Cakes and Baking
Occasions
Cuisine
Everyday and easy
Seasonal
How to Cook
  • Meat and poultry
  • Fish and seafood
  • Vegetables
  • Knife skills
  • Cakes and baking
  • Sous vide
  • Pickling
  • Chef tricks
Meat and poultry
Fish and seafood
Vegetables
Knife skills
Cakes and baking
Sous vide
Pickling
Chef tricks

Fishghetti

by
Nathan Outlaw
Fishghetti

PT40M

Share recipe

Ingredients

print recipe
shopping List

Metric

Imperial

print recipe
shopping List

Method

print method
1
Add the tomato juice and fish stock to a pan over a medium heat. Bring to a simmer and cook until reduced by half
2
In a large frying pan, heat the oil gently and add the garlic, fry until it begins to colour
3
Add the peeled prawns, scallops and ling, fry gently for 3-4 minutes
4
Pour in the fish stock and tomato reduction. Then, add the cherry tomatoes, parsley, spinach, basil and simmer for 2 minutes. Remove from the heat
5
Add the spaghetti to a pan of salted boiling water, cook for 7-9 minutes, stirring occasionally until just cooked. Drain immediately
6
Reheat the sauce. Add the hot spaghetti to the pan and toss to combine, season with salt. Serve immediately
Share recipe
Nathan Outlaw
Nathan Outlaw

Nathan Outlaw cooks with understated brilliance and passionate respect for primary ingredients.

You may also like

Midweek meal
Recipe Collection
Quick recipes
Recipe Collection
Spaghetti
Recipe Collection
Seafood pasta recipes
Recipe Collection
Spaghetti with mussels
by Rachel Phipps
Cacio e pepe
by Rosana McPhee
Pasta recipes
Recipe Collection
Whole wheat spaghetti with rocket pesto, asparagus, peas and goat’s cheese
by Valeria Necchio
Brown butter, lemon and walnut pasta
by Pollyanna Coupland
Pasta amatriciana
by Russell Brown

NAVIGATE

© Great British Chefs 2021