Dave's dream (fish balls in tomato sauce with pasta)

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.

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Recipe by: Rick Stein

Converted by MM_Buster v2.0l.

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