Daves Dream (Fish Balls in Tomato Sauce with Pasta)

Ready in 1 hour

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Ingredients

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Salt
1 lg sprig fresh thyme
450 g Skinned cod fillet
zest of 1/2 a lemon; Finely grated
FOR THE TOMATO SAUCE
900 g Well-flavoured vine
450 g Dried egg tagliatelle pasta
2 tb Red wine vinegar
4 garlic; finely chopped
4 Bay Leaf; fresh
1 Egg; beaten
parmesan cheese; Grated
75 ml Extra Virgin Olive Oil
25 g Fresh white breadcrumbs
100 g prawns; Peeled raw
Little basil; shredded
100 g Fresh white crabmeat
3 tb basil; Very finely shredded
2 md Onions; finely chopped

Original recipe makes 4

Servings  

Preparation

1 For the Fish Balls: Cut the cod fillet into rough chunks and place into the bowl of a food processor with the prawns. Blend to a coarse paste, break in the egg, add some seasoning and whiz again until you have a smooth mixture. 2 Scrape the mixture into a bowl and stir in the crabmeat, breadcrumbs, basil and lemon zest. Shape into small balls and leave to chill in the fridge while you make the sauce. 3 For the Tomato Sauce: Heat the olive oil and garlic in a pan. When sizzling, add the onion and cook until softened. Add the tomatoes, vinegar, thyme and bay leaves and simmer for 20 minutes. 4 Boil a pan of well-salted water. Drop the pasta into the boiling water and cook for 8-10 minutes until al dente. Pass the sauce through a conical sieve into a shallow pan, pressing out the liquid using a small ladle. 5 Stir the fish balls into the sauce and leave to simmer for 4-5 minutes until cooked through. Taste the sauce and adjust the seasoning if necessary. 6 To serve, drain the tagliatelle and divide between four bowls. Spoon the fish balls and sauce on top and serve garnished with a little more shredded basil and some finely grated parmesan cheese. Recipe by: Rick Stein

Calories Per Serving: 506 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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