3 fish pasta recipes you won’t be able to resist

When you think of a combination for monkfish, shrimp and seafood, the first thing that comes to mind is certainly rice of fish. And it is natural that it should be so. But after seeing the recipes of fish pasta that we have to share with you, most likely you will be left with more doubts than certainties about which hydrate to choose…

Best of all, despite giving you three suggestions that – we guarantee – will be a real success, you can always adapt, according to the ingredients you have at home and even the tastes of diners.

Especially if some of them are children, who always turn up their noses a little when it comes to fish. Let’s show them how truly delicious it can be after all!

Fish pasta from Alentejo

Ingredients

• 300gr of spaghetti
• 300g of white fish
• 300g of tomato sauce
• 100g of cherry tomatoes
• 1/2 bunch of coriander
• 3 cloves of garlic
• 1 onion
• 25ml of white wine
• salt qb
• pepper to taste

preparation method

• Sauté the onion in a pan with the garlic and chopped coriander stalks over low heat for about ten minutes.
• Add the white wine and cook until it evaporates.
• Add the tomato sauce, the cherry tomatoes and cook over low heat for 10 minutes.
• Season the fish already cut into cubes and boneless with salt and pepper.
• Fry in a frying pan with a drizzle of olive oil for two minutes.
• Add the fish to the sauce and let it boil slowly until the fish is cooked.
• Boil the pasta, drain and add the tomato sauce.
• Add the coriander leaves.
• Rectify the seasoning and serve immediately.

Fish and shrimp pasta

Ingredients

• 1 package of frozen monkfish cubes
• 2 frozen hake steaks
• 150g of frozen prawns
• 1 onion
• 2 garlic cloves
• 3 tomatoes
• 1 c. tomato concentrate soup
• 1/2 green pepper
• 1/2 red
• 300gr of spaghetti
• 3 mint leaves
• 1dl of white wine
• olive oil qb
• salt qb
• chilli qb

preparation method

• Scald the fish in very hot water, but not boiling, and reserve the fish and water.
• Remove the skin and bones from the hake.
• Heat the onion, chopped garlic and sliced ​​peppers in a frying pan with a drizzle of olive oil.
• Add the chopped tomatoes, the wine, the tomato concentrate and let it cook for a few minutes.
• Season with a little chilli and salt.
• Add the water used to cook the fish, bring to the boil and add the pasta.
• Let it cook for about 5 minutes, add the fish and the shrimp crumbs.
• Cook until the pasta is “al dente” and, if necessary, add more cooking water – the pasta should be very thick.
• Serve very hot sprinkled with mint leaves.

Fish and clams pasta

Ingredients

• 800gr of red in slices
• 1/2 lemon
• 2 onions
• 6 cloves of garlic
• 500g of ripe tomatoes
• 1dl of olive oil
• 2 c. margarine soup
• 1 bunch of coriander
• 2 chillies
• 200g of frozen clam kernels
• 300gr of spaghetti
• salt qb

preparation method

• Cook the ginger slices in water seasoned with salt and half a lemon.
• Drain, strain and reserve the water.
• Remove the skins and bones from the fish and break it into chips.
• Chop the onions and garlic, peel and cut the tomato into small pieces and bring everything to a boil in a pan with a drizzle of olive oil and margarine.
• Add the bunch of coriander and chillies, cover and let it sweat for about 15 minutes.
• Now add the clams and cook for another 10 minutes.
• Separately, cook the pasta “al dente” in the water where the fish was cooked, drain well and reserve.
• Add the pasta and fish to the tomato mixture and mix well.
• Serve sprinkled with chopped coriander.