Hake and chilli pasta

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You can use any white fish in this recipe. I used hake which is a bit like cod and flakes easily when cooked. 

Serves 2

  • 2 tbsp chopped parsley
  • 1/2 tsp chopped garlic
  • 1 red chilli, chopped
  • 2 tbsp olive oil
  • 250g hake skinless fillets, cut into chunks
  • 150g tomatoes, diced
  • 175g spaghetti

Heat the oil in a pan and cook the parsley, garlic and chilli for two minutes. Add the fish and cook for 10 minutes, stirring occasionally. Once cooked, mash with a wooden spoon.

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Add the tomatoes and season. Cover and simmer for five minutes. Meanwhile cook the pasta to the packet instructions.

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Drain and dish out into 2 bowls. Add the fish mixture on top and serve.

 

 

 

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3 Comments Add yours

  1. chef mimi says:

    This looks so good!!! I could eat it now for breakfast!

    1. meganchapple says:

      It was really yummy

  2. trixfred30 says:

    Love hake – skin is dodge but the flesh is gumbo

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