Fish fillet & prawns alla puttanesca

Name: Fish fillet & prawns alla puttanesca
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 200 g raw shrimps (without head and shell; fresh or frozen); 2 Anchovy fillets (glass); 1 Onion; 1 Garlic clove; 3 TABLESPOONS Olive oil; 1 TABLESPOON Tomato paste; 1 can(s) (850 ml) Tomatoes; 7-10 Tbsp salt, pepper, sugar; 1 TABLESPOON black olives (without stone); 1⁄2 Federation Basil; 500 g Fish fillet (e.g. ling fish); 2 TEASPOONS Capers (glass)

AUTHOR
Janie Gentry

DIFFICULTY
very easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

200 g raw shrimps (without head and shell; fresh or frozen)
2 Anchovy fillets (glass)
1 Onion
1 Garlic clove
3 TABLESPOONS Olive oil
1 TABLESPOON Tomato paste
1 can(s) (850 ml) Tomatoes
7-10 Tbsp salt, pepper, sugar
1 TABLESPOON black olives (without stone)
1⁄2 Federation Basil
500 g Fish fillet (e.g. ling fish)
2 TEASPOONS Capers (glass)

Directions

1
Defrost the prawns if necessary. Rinse anchovies, dab dry and chop very finely. Peel onion and garlic and chop finely. Heat 1 tbsp. oil in a wide saucepan. Sauté the anchovies, onion and garlic.
2
Briefly sauté the tomato paste. Add the tomatoes and juice, chop coarsely and bring to the boil. Season with salt, pepper and 1 pinch of sugar. Simmer open for about 15 minutes.
3
Cut olives smaller. Wash basil, shake dry, pluck leaves and cut into fine strips. Rinse fish, dab dry and cut into larger pieces. Season with salt and pepper.
4
Stir the olives, capers and basil into the tomato sauce and season again. Put the fish on the sauce and let it simmer covered for 6-8 minutes.
5
Cut the prawns in the back and remove the dark intestine. Rinse shrimps and pat dry. Heat 2 tablespoons of oil in a frying pan. Fry the prawns for 2-3 minutes. Season with salt and pepper and also add to the tomato sauce.
6
If you don't want to eat low-carbohydrate, eat ciabatta with it.