FoodCoop Recipes
Fillets of White Fish with Roasted Leeks
Fillets of White Fish with Roasted Leeks
Prep
15 minutes
Cook
50 minutes
Serves
2
Difficulty
Medium
Ingredients
500g crayfish tails
olive oil
1 onion chopped finely
2 cloves garlic, chopped finely
Half a tin of canned, chopped tomatoes
Half a red chilli, deseeded and finely chopped
250g linguine pasta
Half a glass white wine
handful of parsley, roughly chopped
Everything on the list in your local FoodCoop store.
Method
Bring a pan of salted water to the boil, and cook your linguine according to the packet instructions.
Meanwhile, heat a good glug of olive oil in a frying pan over a low heat.
Add the onion, chilli and garlic, and gently cook for 5-10 minutes until soft.
When soft, stir in the tomatoes and red wine, and simmer gently for 5 minutes.
Add the crayfish tails, and mix with the sauce. Let them heat through for 3 minutes only; any more and they will toughen.
Drain the pasta, and drizzle with olive oil and black pepper.
Sprinkle the parsley into the tomato sauce and stir through at the last minute. Add the sauce to the pasta and mix together thoroughly. Serve with crusty bread.
Cook's tips
Crayfish are freshwater relatives of the lobster: mild, meaty white flesh, and the shells turn orange when cooked.
No crayfish? Cooked and peeled king prawns work just as well.
