Fettuccine with leek, fish and chilli

Fettuccine with leek, fish and chilli

Fettuccine with Leek, Fish and Chilli

This fettuccine with leek, fish and chilli dish is perfect for intimate dinners.

  • 25 mins
  • 4
  • Easy

INGREDIENTS

  • 375g fettuccine
  • 60ml olive or avocado oil + extra
  • 1 large leek, washed and sliced
  • 2 garlic cloves, crushed
  • 5ml dried chilli flakes (optional)
  • 60ml parsley, chopped
  • 500g hake fillets, skinned, deboned and chopped
  • 80ml white wine or fish stock
  • zest of 1 lemon

METHOD

  1. Cook the pasta according to packet instructions, drain, drizzle with extra oil and set aside.
  2. Heat the oil on medium and sauté the leek, garlic and chilli. Stir in the parsley, increase heat to high, add the fish and cook for about 5 minutes or until almost cooked.
  3. Add the wine or stock and simmer for about 1 minute or until the liquid has reduced. Add the fish mixture and lemon zest to the warm pasta. Season.

Magazine issue date: March, 2016


Joni van der Merwe

About Joni van der Merwe

Your Family’s Digital editor. Avid retweeter. When I’m not scrolling Instagram you’ll find me in my garden. Keen on DIY and I don’t believe there’s anything that can’t be fixed with some chalk paint.

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