Fine ribbon noodles with seafood ragout

Name: Fine ribbon noodles with seafood ragout
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 400 g Monkfish fillet; 300 g raw shrimps (without head and shell); 2 TABLESPOONS + 2 tsp olive oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 Carrots; 1 Onion; 2 Garlic cloves; 1 1/2 TSP. Fennel seeds; 1 TABLESPOON Tomato paste; 400 g Tagliatelle noodles; 2 can(s) (425 ml each) chunky tomatoes; 1/2 bunch flat leaf parsley; 1 TEASPOON Sugar

AUTHOR
Cassandra Brock

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

400 g Monkfish fillet
300 g raw shrimps (without head and shell)
2 TABLESPOONS + 2 tsp olive oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 Carrots
1 Onion
2 Garlic cloves
1 1/2 TSP. Fennel seeds
1 TABLESPOON Tomato paste
400 g Tagliatelle noodles
2 can(s) (425 ml each) chunky tomatoes
1/2 bunch flat leaf parsley
1 TEASPOON Sugar

Directions

1
Wash the fish, dab dry and cut into cubes. Shrimps wash and pat dry. Heat 2 tablespoons of oil in a large, coated frying pan. Brown the fish in it in 2 portions all around for 3-4 minutes, season with salt and pepper, take out.
2
Put the prawns into the pan, fry them while turning for 1-2 minutes, season with salt and pepper, remove them. Peel and wash the carrots, cut them in half lengthwise and cut them into slices at an angle. Peel onion and garlic.
3
Chop onion finely, chop garlic finely. Mix the fennel seeds and 1 teaspoon of oil (so that they do not jump away), place on a board and chop finely. Heat the prawns again. Roast the fennel for 1-2 minutes.
4
Add 1 tsp. oil, diced onion and carrots and fry over medium heat. Add tomato paste and sweat for 1-2 minutes. Deglaze onions and carrots with tomatoes, add garlic and simmer covered for about 5 minutes.
5
Meanwhile, prepare the pasta in boiling salted water according to the instructions on the packet. Wash parsley, dab dry, pluck leaves from the stalks. Put some leaves aside for garnishing, cut the rest into thin strips.
6
Season tomato sauce with salt, pepper and sugar. Drain the pasta, drain well. Carefully fold the fish, prawns, pasta and parsley into the tomato sauce and warm it up. Arrange on plates and garnish with parsley.