Nathan Outlaw's fishghetti recipe

  • Serves 2
  • 20mins to prepare and 20mins to cook
  • 815 calories / serving
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(h)fishghetti Great British Chef TESCO

Everyone loves spaghetti, and with Nathan Outlaw’s fun twist there is even one more reason that your kids will too!

Over a medium heat, add the tomato juice and fish stock to a pan. Bring to a simmer and cook until reduced by half.

Into a frying pan, heat the oil gently and add the garlic, fry until it begins to colour.

Ask your helper to peel the prawns and add with the scallops and cod to the pan. Fry gently for 3-4 minutes.

Pour into the fish stock and tomato reduction. Add the parsley, spinach, cherry tomatoes and basil. Simmer for 2 minutes then remove from the heat.

Add spaghetti into a pan of salted boiling water and cook for 7-9 minutes, stir occasionally until cooked. Drain immediately.

Reheat the sauce and add the spaghetti to the pan. Toss to mix with all the ingredients, season with salt and serve immediately.

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  • Ingredients

  • 12 king prawns, peeled
  • 4 scallops, sliced
  • 100g (3½oz) cod fillet, sliced
  • 150ml (5fl oz) tomato juice
  • 200ml (7fl oz) fish stock
  • 1 garlic clove, chopped
  • 20 cherry tomatoes, halved
  • 2tbsp parsley, chopped
  • handful spinach, small
  • 2tbsp basil, sliced
  • 75ml (3fl oz) rapeseed oil
  • 1 pinch sea salt
  • 200g (7oz) spaghetti
  • Energy 3415kj 815kcal 41%
  • Fat 43g 61%
  • Saturates 3g 15%
  • Sugars 8g 9%
  • Salt 5.8g 97%

of the reference intake
Carbohydrate 63.9g Protein 48.1g Fibre 2.6g


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