cod & tomato spaghetti
Ingredients
- 1 large shallot thinly sliced
- 2 large garlic cloves or 3 smaller, grated
- 2-3 anchovies (optional but recommended for flavour/seasoning)
- 1 tbsp tomato puree
- 1 punnet plum tomatoes (approx 350g)
- 2 cod fillets
- 200g spaghetti
- 1/2 lemon
- Handful fresh basil leaves
- 2 tsp olive oil
- 1 tsp sugar
- 100ml stock (chicken, fish, or veg) - or water
Method
- Thinly slice the shallot and fry on a low-medium heat in the olive oil until starting to soften. Add the anchovies and fry for another minute until beginning to melt. Add the grated garlic and fry for a further 30 seconds.
- Add 1 tbsp tomato purée, mix well and cook out for 30 seconds to 1 min.
- Add the tomatoes and a splash of water to stop the shallots burning. Cook on a medium heat until tomatoes are beginning to burst (approx 10 mins).
- Take a potato masher and squish down the tomatoes to form a sauce. Add the stock, basil leaves, tsp sugar, and seasoning to taste. Mix through.
- Add the cod fillets and pop the lid on. Steam for 8-10 mins or until cooked through and starting to flake.
- Meanwhile, cook spaghetti as per packet instructions, saving some pasta water.
- Once the fish is cooked and flaking away, flake with a fork and mix into the sauce. Add the spaghetti and some pasta water if needed, and mix well.
- Top with more fresh basil and a squeeze of lemon juice and/or zest.
- Enjoy!