Try this Daves Dream (Fish Balls in Tomato Sauce with Pasta) recipe, or contribute your own.
Suggest a better description1 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
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Serving Size: 1 Serving (612g) | ||
Recipe Makes: 4 | ||
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Calories: 506 | ||
Calories from Fat: 198 (39%) | ||
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Amt Per Serving | % DV | |
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Total Fat 22g | 29 % | |
Saturated Fat 3.6g | 18 % | |
Monounsaturated Fat 13.7g | ||
Polyunsanturated Fat 3.2g | ||
Cholesterol 204.9mg | 63 % | |
Sodium 329.2mg | 11 % | |
Potassium 753mg | 20 % | |
Total Carbohydrate 37.7g | 11 % | |
Dietary Fiber 1.7g | 7 % | |
Sugars, other 36g | ||
Protein 38.6g | 55 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 506
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