Name: Spaghetti with Spicy Fish Ragout
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 Servings
Cuisine: Italian
Ingredients: 600 g Fish fillet(s) of your choice, firm-fleshed; 500 g Spaghetti; 0.25 Liter White wine; 150 ml Broth; 4 Zehe(n) Garlic; 15 piece Cherry tomato(es); 2 piece Chili pepper(s); 1 bunch Parsley; 8 tbsp Olive oil; 1 etwas Salt; 1 etwas Lemon juice

This recipe for spaghetti with spicy fish ragout came about when I was looking for a quick but sophisticated way to prepare fish. Inspired by Italian cuisine, especially the flavors of southern Italy, I have refined it over the years. The spiciness of the chili, the acidity of the tomatoes and the freshness of the parsley harmonize wonderfully with the tender fish. The choice of fish is crucial. I prefer firm-fleshed varieties such as cod, pollock or sea bream. They do not fall apart so easily during cooking and retain their structure. The cherry tomatoes bring a pleasant sweetness and acidity to the dish. Make sure to use ripe, aromatic tomatoes. Garlic and chili are the flavor enhancers par excellence. You can play with the amount here, depending on how spicy you like it. The parsley provides a fresh note and rounds off the aroma. The white wine serves not only as a liquid but also as a flavor carrier. A dry white wine, such as a Pinot Grigio or a Sauvignon Blanc, is an excellent choice. When preparing in the Thermomix®, it is important to add the ingredients in the correct order. First, garlic, chili and parsley are chopped to release their aromas. Sautéing in olive oil enhances this effect even further. When steaming the fish, it is important to keep an eye on the temperature and time so that the fish does not become too dry. The gentle stirring setting is ideal for stirring in the tomatoes and parsley without crushing the fish. Make sure not to cook the fish for too long; it should still be juicy. For a vegetarian version, you can replace the fish with smoked tofu or halloumi. Instead of white wine, you can use vegetable broth. To make the dish vegan, make sure the broth is vegan and use a larger amount of smoked tofu or white beans instead of halloumi for more texture. Oregano, thyme or a hint of saffron also go very well as further spice variations. It is best to serve the spaghetti with the fish ragout immediately. A fresh salad with a light vinaigrette dressing goes perfectly with it. A piece of crusty bread for dipping in the sauce is also a great addition. A glass of the same white wine that was used for cooking rounds off the dish perfectly. Leftovers of the fish ragout can be stored in the refrigerator. It still tastes very good the next day, but the fish may be a little drier. You can also prepare the ragout well in advance and store it in the refrigerator. Simply heat up shortly before serving and mix with freshly cooked spaghetti.

Spaghetti with Spicy Fish Ragout

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Description

Ingredients (11 ingredients)

Preparation (5 steps)

Prepare garlic, chili and parsley

Sauté garlic and chili

Steam fish

Add tomatoes and parsley

Serve spaghetti

Finished cooking? Great! 🎉

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