Fishy Pasta

Photo: flickr user ryanlachica

Ingredients

450 grams haddock or cod fillets

225 grams smoked haddock or smoked cod fillets

50 grams butter

175 grams mushrooms diced

35 grams flour

300 ml milk

150 ml water

6 spring onions sliced

2 tablespoons fresh parsley chopped

100 grams peeled prawns thawed if frozen

1 salt and pepper

550 grams tagliatelle verde

Preparation

Place the fish in a roasting tin with the milk and water.

Cover lightly with foil hang the tin on the third set of runners from the top of the roasting ovenand poach for 15 to 20 minutes until cooked.

Heat water for pasta and cook according to instructions.

Melt the butter in a saucepan and fry the mushrooms until cooked.

Remove them to a plate with a slotted spoon and keep warm in the simmering oven.

Stir in the flour cook for 1 minute and then gradually beat in the fish cooking liquor. Stir and boil the sauce then add the mushrooms spring onions parsley and seasoning.

Simmer gently for 5 minutes.

Meanwhile remove the skin and bones from the fish and then flake the flesh into largish pieces.

Gently fold the fish and prawns into the sauce.

Cover and keep warm in the simmering ovenwhile the pasta is cooking.

Drain the pasta and top with the fish sauce.

This fish sauce is served with tagliatelle but it can also be used as a base for a fish pie. Top with finely sliced parboiled potatoes or mashed potatoes and bake in the roasting ovenfor 20 yo 30 minutes until piping hot and golden brown.

Serves 4