Tomato-rigatoni with fried fish

Name: Tomato-rigatoni with fried fish
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 medium onion; 100 g streaky smoked bacon; 200 g Mushrooms; 1 can(s) (850 ml) Tomatoes; 1 TEASPOON Instant vegetable stock; 7-10 Tbsp Salt; 200 g Tortiglioni pasta; 1/2 bunch Parsley; 400 g Saithe fillet; 2 TABLESPOONS Olive oil; 7-10 Tbsp Sweet peppers; 125 g Whipped cream; 1 pinch Sugar; 7-10 Tbsp white pepper; 7-10 Tbsp Caper apples and dill

AUTHOR
Xavier Baldwin

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1 medium onion
100 g streaky smoked bacon
200 g Mushrooms
1 can(s) (850 ml) Tomatoes
1 TEASPOON Instant vegetable stock
7-10 Tbsp Salt
200 g Tortiglioni pasta
1/2 bunch Parsley
400 g Saithe fillet
2 TABLESPOONS Olive oil
7-10 Tbsp Sweet peppers
125 g Whipped cream
1 pinch Sugar
7-10 Tbsp white pepper
7-10 Tbsp Caper apples and dill

Directions

1
Peel and finely chop the onion. Cut bacon into strips. Wash the mushrooms, dab dry, clean and quarter them. Fry bacon in a hot pot until crispy. Add onion and mushrooms, fry in bacon fat.
2
Add tomatoes, chop coarsely with a spoon. Bring to the boil, stir in broth and simmer for 5 minutes. Prepare pasta in boiling salted water according to package instructions. Wash the parsley, dab dry, put something aside for garnishing. Finely chop the rest. Wash fish, dab dry, cut into pieces. Heat oil in a pan and fry fish for 2-3 minutes on each side. Season with salt and paprika. Drain the pasta and let it drain. Pour cream into the sauce, bring to the boil, stir in chopped parsley, puree everything.
3
Heat oil in a pan and fry fish for 2-3 minutes on each side. Season with salt and paprika. Drain the pasta and let it drain. Pour cream into the sauce, bring to the boil, stir in chopped parsley, puree everything. Season to taste with salt, sugar and pepper. Arrange noodles, sauce and fish on plates. Garnish with caper apples, parsley and dill