Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 450 grams | Skinned cod fillet |
| 100 grams | Peeled raw prawns; roughly chopped |
| 1 | Egg; beaten |
| 100 grams | Fresh white crabmeat |
| 25 grams | Fresh white breadcrumbs |
| 3 tablespoons | Very finely shredded basil leaves |
| Finely grated zest of 1/2 lemon | |
| Salt and freshly ground black pepper | |
| 450 grams | Dried egg tagliatelle pasta |
| Little more shredded basil and finely | |
| Grated parmesan cheese; to serve | |
| 75 millilitres | Extra virgin olive oil |
| 4 | Cloves garlic; finely chopped |
| 2 mediums | Onions; finely chopped |
| 900 grams | Well-flavoured vine tomatoes; roughly chopped |
| 2 tablespoons | Red wine vinegar |
| 1 large | Spri fresh thyme |
| 4 | Fresh bay leaves |
FOR THE TOMATO SAUCE
1 For the Fish Balls: Cut the cod fillet into rough chunks and place into the bowl of a food processor with the prawns. Blend to a coarse paste, break in the egg, add some seasoning and whiz again until you have a smooth mixture.
2 Scrape the mixture into a bowl and stir in the crabmeat, breadcrumbs, basil and lemon zest. Shape into small balls and leave to chill in the fridge while you make the sauce.
3 For the Tomato Sauce: Heat the olive oil and garlic in a pan. When sizzling, add the onion and cook until softened. Add the tomatoes, vinegar, thyme and bay leaves and simmer for 20 minutes.
4 Boil a pan of well-salted water. Drop the pasta into the boiling water and cook for 8-10 minutes until al dente. Pass the sauce through a conical sieve into a shallow pan, pressing out the liquid using a small ladle.
5 Stir the fish balls into the sauce and leave to simmer for 4-5 minutes until cooked through. Taste the sauce and adjust the seasoning if necessary.
6 To serve, drain the tagliatelle and divide between four bowls. Spoon the fish balls and sauce on top and serve garnished with a little more shredded basil and some finely grated parmesan cheese.
Converted by MC_Buster.
Recipe by: Rick Stein
Converted by MM_Buster v2.0l.