Description
This simple and quick to prepare fish sauce for pasta "migrated" in our family menu from the child's diet. So this recipe will help out busy moms. You can serve it with any type of pasta, but we like flat pasta; tagliatelle, fettuccine, pappardelle, etc.
Ingredients
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Fish fillets
300 g
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Onion
1 piece
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Carrots
1 piece
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The Apium graveolens Dulce
1 piece
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Butter
35 g
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Olive oil
2 Tbsp
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Tomatoes in own juice
200 g
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Dry white wine
50 ml
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Sugar
0.5 tsp
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Salt
2 g
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Black pepper
1 g
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Pasta
300 g
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Water
0.5 cup
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Parsley
1 Tbsp
Cooking
Vegetables wash, peel and grind in a blender. At the same time put on the fire to boil salted water for pasta.
In skillet, heat butter with olive and fry the chopped vegetables for 3-4 minutes.
Fish fillets previously thawed (you can use fresh fish), and rip (cut) into pieces.
Put the fish to the vegetables. Stir and allow the fish to slightly obzharitsya literally 3 minutes. However, it is not roasted but acquire a bright color matte... Pour dry white wine and let it evaporate (optional, you can not add).
Add the pulp of tomatoes in their own juice. Pour 0.5 cups of water. Season with salt and pepper to taste and add 0.5 tsp of sugar (this will slightly neutralize the acid from the tomatoes). Cover the pan with a lid and simmer the sauce for about 15 minutes on low heat, stir a couple of times.
Meanwhile, boil the pasta according to the directions on the package. The pasta ready to drain.
In the sauce is ready add the parsley.
Put boiled pasta in fish sauce and stir. Serve immediately!
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