Serves: 4
Preparation time: 15 minutes + soaking
Cooking time: 35 minutes
Calories per serving: 860
Not suitable for freezing Ingredients:
- Sultanas (optional), 50 g (2 oz)
- Anchovy fillets, 50 g (2 oz)
- Haddock, cod or salmon fillet (skinned) 450 g (1 lb)
- Garlic cloves, 2
- Breadcrumbs, fresh
- Pine Nuts, 50 g (2 oz)
- Fennel Seeds, 5 ml (1 tsp)
- Olive Oil, 100 ml (4 fl oz)
- Parsley, flat-leaf chopped 600 ml (4 tsp)
- White wine, 100 ml (4 fl oz)
- Bay leaf, 1
- Peppercorns, 1
- Salt and Pepper
- Spaghetti, 350 g (12 oz)
- Garnish: lemon wedges and flat-leaf parsley
Instructions:
- Anchovies should be drained and the oil kept. The fish
should be cut into bite sizes. Take 45 ml of warm water and
soak the sultanas for 10 minutes.
- Prepare crushed garlic. Combine anchovies, garlic,
fennel, pine nuts, olive oil and breadcrumbs.
- Cook till crisp and brown turning occassionally. 200 deg
C (400 F) for about 20 minutes. Add parsley and drained
sultanas.
- Combine bay leaf, peppercorns, fish, salt, white wine and
water (300 ml, 10 fl oz). Cook in a shallow vessel below the
breadcrumb mixture for about 15 minutes, till cooked.
Separate the fish from the liquid.
- Reduce the strained liquid in a pan to about 60 ml (4
tsp). AT the same time cook the spaghetti in salted water
(boiling) till tender (10-12 minutes). Sieve the spaghetti
and mix with the reduced liquid at high heat for a couple of
minutes.
- To present; Add the fish to the spaghetti. Add the
breadcrumbs and garnish with lemon and parsley.
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(c) Paul Curran, CEO of Cuzcom Internet Publishing Group and webmaster at Gifts-for-Christmas.com, bringing you recipes and unique gifts for christmas including their
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