Penne with noble fish sauce

Name: Penne with noble fish sauce
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 2 Shallots; 3 TABLESPOONS Oil; 50 ml dry white wine; 25 g Crab Soup Paste; 300 g Noodles (giant penne); 7-10 Tbsp Salt; 330 g Cod fillet; 8 (à 40 g) Prawns; 2-3 TABLESPOONS Lemon juice; 2 Tomatoes; 7-10 Tbsp Pepper; 50 g Whipped cream; 7-10 Tbsp Dill tips

AUTHOR
Benton Mccarty

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

2 Shallots
3 TABLESPOONS Oil
50 ml dry white wine
25 g Crab Soup Paste
300 g Noodles (giant penne)
7-10 Tbsp Salt
330 g Cod fillet
8 (à 40 g) Prawns
2-3 TABLESPOONS Lemon juice
2 Tomatoes
7-10 Tbsp Pepper
50 g Whipped cream
7-10 Tbsp Dill tips

Directions

1
Peel and finely dice the shallots and fry them in 1 tablespoon of hot oil. Deglaze with white wine and 400 ml water. Bring the liquid to the boil, add the crab soup paste and boil down for 10-15 minutes, stirring frequently.
2
Cook the pasta in boiling salted water for 10-12 minutes. In the meantime, wash the cod, dab dry and cut into medium-sized pieces. Peel prawns, remove intestines. Wash the prawns, rinse and pat dry.
3
Season the cod and prawns with 1-2 tablespoons of lemon juice, salt and pepper. Fry in 2 tablespoons of hot oil for 2-3 minutes on each side. Wash the tomatoes, dab dry, quarter them, remove seeds and cut into fine cubes.
4
Season the sauce with salt, 1 tablespoon lemon juice, pepper and 50 g cream. Drain the pasta and quench briefly. Arrange noodles with cod, prawns and sauce on plates. Sprinkle with tomato cubes and garnish with dill tips as desired.