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Below are the ingridients that are needed to produce a appetizing Pasta with spiced monkfish:
- Provide 180 g of pasta.
- Use 2 of fillets monkfish.
- Provide 2 tablespoons of paprika.
- Provide 1 tablespoon of tumeric.
- Get 1 teaspoon of cayenne pepper.
- You need of Water.
Done with the ingridients? Below are the instructions on preparing Pasta with spiced monkfish:
- Prepare a pot with abundant water to boil with a handful of corse salt. People never want to put enough salt as it seems too much to them – to me it's very normal. You need to consider that the pasta will be cooking in a lot of water for a very short time so for the salt to get into the pasta you need to be generous with the salt. When it boils, add the pasta and mix it until it start to boil again..
- In a frying pan on medium heat put a little bit of olive oil, chop the monkfish into pieces and when it's gone from transparent to white add the spices and mix well so that it gets evenly coated. Add a little bit of water each time is dried out so that it creates a little brothy sauce. I heard that you can also use stock but I haven't tried it and I think that the spices are already adding flavour. Monkfish is delicious so you don't want to hide the flavour too much..
- When the pasta is ready drain and add the pasta to the pan to coat it all together.
Tagliatelle with fish and spiced tomato sauce Any fish or combination of fish and seafood can be used in this dish – cod, haddock, pollock, monkfish, seabass, prawns etc. Omit the wine if you are serving it for children and substitute with chicken or vegetable stock. Combine the sake, garlic, ginger, gochugaru, mirin, soy sauce and sesame oil in a small bowl. Heat a medium, deep frying pan over a medium-high heat. Cut the fish into scallop-sized chunks.
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