One of my new years resolutions from 2013 was to cook more with fish. Fish is widely known as a healthier alternative to meat and some fishes are high in Omega 3 and B2 vitamins, which is great for keeping the body healthy. I haven't cooked so much with fish last year but, still the amount of fish I cooked was an improvement compared to previous years. My triple fish pasta is my way of overcompensating for the lack of fish but it certainly was worth it, by adding three distinct fish flavours and textures to my pasta dish Succulent king prawns are the first component to the dish, to me, they added the meaty element, the second was cooked mussels, described by some as the taste of the sea, and they added a chewy element. My third fish element was the added anchovies which I felt added flavour. The fish was cooked in a garliky mushroom sauce and tagliatelle, my favourite pasta, was added to the sauce. This was on the table within the 30 minutes and I will definitely make again. Don't be alarmed by the large quantity of mushrooms stated in the recipe: this reduces once they begin to cook and sweat and also are an extra serving of your recommended vegetable intake. This meal is refreshing, hearty and healthy and perfectly paired with a glass of crispy white wine.
Here is how my triple fish pasta turned out:
|Triple fish pasta|
|Triple fish pasta|
1 onion, sliced
2 garlic, finely chopped
3 pieces of anchovies
500g mushrooms, sliced
180g king prawn
2 tbsp vegetable oil
2 tbsp boiling water
Heat the oil in a frying pan and add the sliced onion to the pan for around 3 minutes. Add the sliced mushrooms and when the oil absorbs the onion and mushrooms add the boiling water to the frying pan, leave the mushrroms to cook for around 5 minutes. Meanwhile, boil the kettle and place the taglitelle pasta in a pan and add the boiling water, cook for around ten minutes. Add the creme fraiche to the frying pan, alongside the prawns, mussels, anchovy pieces and black pepper to the pan, stir everything together and cook for 5 minutes - do not add salt, the anchovies will provide the salt. When the pasta is cooked, drain in a colander and add to the pan. Serve in a warmed pasta bowl and enjoy.
I am entering my triple fish garliky pasta to a couple of blogging challenges. Firstly Pasta Please is a monthly blogging challenge which is organised by Jacqueline from http://www.tinnedtomatoes.com/ and guest hosted by http://www.thespicypear.com/ this months theme is garlic.
I am also entering this dish to http://kickatthepantrydoor.blogspot.co.uk/, the theme for this month is Tasty and Inexpensive. I was lucky enough to find the prawns and mussels reduced in Asda (as fish can be expensive) and the anchovies and mushrooms are usually a reasonable price.