500 g (1 lb) spaghetti
250 g (8 oz) fish fillets (flounder, sole or John Dory)
500 g (1 lb) cooked prawns
2 garlic cloves, crushed
2 tablespoons oil
500 g (1 lb) tomatoes, skinned and chopped
salt and pepper
1/2 teaspoon sugar
1/2 cup dry white wine
1 teaspoon dried oregano
2 tablespoons melted butter chopped parsley for garnish
250 g (8 oz) fish fillets (flounder, sole or John Dory)
500 g (1 lb) cooked prawns
2 garlic cloves, crushed
2 tablespoons oil
500 g (1 lb) tomatoes, skinned and chopped
salt and pepper
1/2 teaspoon sugar
1/2 cup dry white wine
1 teaspoon dried oregano
2 tablespoons melted butter chopped parsley for garnish
method
1. Cook spaghetti in boiling, salted water until just tender.
2. While spaghetti is cooking skin fish fillets and cut into bite-sized pieces.
3. Shell and devein prawns.
4. Gently fry garlic in oil in a frying pan, increase heat and add fish pieces.
5. Cook until lightly tinted, remove from pan.
6. Pour off any oil left in pan, add tomatoes, salt and pepper to taste and sugar.
7. Cook rapidly for approximately 15 minutes, stir in wine, oregano, fish pieces and prawns.
8. Simmer until fish and prawns are heated through.
9. Meanwhile drain spaghetti and toss with melted butter.
10. Serve seafood sauce over spaghetti and sprinkle with chopped parsley before serving.
2. While spaghetti is cooking skin fish fillets and cut into bite-sized pieces.
3. Shell and devein prawns.
4. Gently fry garlic in oil in a frying pan, increase heat and add fish pieces.
5. Cook until lightly tinted, remove from pan.
6. Pour off any oil left in pan, add tomatoes, salt and pepper to taste and sugar.
7. Cook rapidly for approximately 15 minutes, stir in wine, oregano, fish pieces and prawns.
8. Simmer until fish and prawns are heated through.
9. Meanwhile drain spaghetti and toss with melted butter.
10. Serve seafood sauce over spaghetti and sprinkle with chopped parsley before serving.
serving amount
serves 4 - 6
rate this recipe
8.3
out of 10
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