Fishghetti
Nathan Outlaw is a chef known for his supreme seafood dishes and this seafood spaghetti recipe does not disappoint. It includes king prawns, scallops and cod but feel free to add extra fish and seafood if you are feeling extravagant.
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Ingredients
Metric
Imperial
- 12 king prawns, peeled
- 4 scallops, sliced
- 100g of ling, or cod, sliced
- 150ml of tomato juice
- 200ml of fish stock
- 1 garlic clove, chopped
- 20 cherry tomatoes, halved
- 2 tbsp of parsley, chopped
- 1 handful of spinach
- 2 tbsp of basil, sliced
- 75ml of rapeseed oil
- 2 pinches of sea salt
- 350g of spaghetti
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
- 150ml of tomato juice
- 200ml of fish stock
2
In a large frying pan, heat the oil gently and add the garlic, fry until it begins to colour
- 75ml of rapeseed oil
- 1 garlic clove, chopped
3
Add the peeled prawns, scallops and ling, fry gently for 3-4 minutes
- 12 king prawns, peeled
- 4 scallops, sliced
- 100g of ling, or cod, sliced
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
- 20 cherry tomatoes, halved
- 2 tbsp of parsley, chopped
- 1 handful of spinach
- 2 tbsp of basil, sliced
6
Reheat the sauce. Add the hot spaghetti to the pan and toss to combine, season with salt. Serve immediately
- 1 pinch of sea salt
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Fishghetti
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© Great British Chefs 2019