Slow Cooked Tomato Sauce With Flaked Fish Fillets

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As you can probably tell I’m a huge fan of making my own homemade sauces, dressings, smoothies, juices you name it! Now I’m not a big pasta eater, I have it very rarely, so when I do I have to make it special!

This recipe is perfect for those who adapt to a pescatarian lifestyle. This could be your very own spaghetti bolognaise dish with fish that is!  

Although this will take just over an hour to prepare the joy of it is that is very light on the manual work side. The majority of the time will be spent slow cooking the sauce which I promise you is most definitely worth the wait.  

Also if you are not a fan of the fishes I used (cod & makeral) feel free to use whichever fish you prefer or whatever you have available, it will still be a hit.  

Please do give this a recipe a try and let me know how you get on. Leave your comments and or suggestions below. 

Enjoy x

Ingredients

  • 600g Chopped tomatoes (tinned)

  • 250g Spinach trottole pasta

  • 2 Medium onions

  • 4 Cloves of garlic

  • 150g Cod Fillets

  • 150g smoked Makeral fillet

  • 1tsp Dried Oregano

  • Handful fresh basil

  • 2 Tablespoons of olive oil

  • 1tsp Back pepper

  • 1tsp Rock salt

Preparation

  1. Slice the onions, crush your garlic and place into a pan with heated oil. Allow the onions and garlic to sweat until the onions have become translucent 

  2. Add 1 1/2 chopped tinned tomatoes, dried oregano, salt and pepper then allow the sauce to simmer for 40-45 minutes until all the water content from the tomatoes have reduced and all the sweetness from the garlic and onions have come up.

  3. After 45 minutes add the cod & makereal fillets to the tomato sauce. To avoid the very fishy taste in the sauce you may want to bake the fish separatly for 5-10 minutes prior to adding it to the tomato sauce. Once added stir well, flaking the fish as you stir and allowing the fish to get fully coated in the sauce.

  4. Chop the fresh bunch of basil and add to the sauce. Stir well, don’t worry about the fish fillets braking up (the more flakes you have the better). Give the sauce a taste test, add more seasoning if needed otherwise turn the heat off and allow the sauce to rest while you make your pasta.

  5. Place pasta in a large saucepan of boiling water (1 litre of water per  100g of pasta).Simmer for 10 mins. to achieve an 'al dente' texture,  stirring occasionally. Strain and serve immediately with your pasta sauce.

DinnerNancy OdogwuComment