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Fish Bolognese

with Vegetables

Fish Bolognese - Fish Bolognese - The classic in a new way: With flaky fish and crunchy celery
490 kcal
Fish Bolognese - The classic in a new way: With flaky fish and crunchy celery

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Difficulty:moderate
Preparation:35 min
Ready in:35 min
Low-sugar
Low-fat
Vitamin-rich
Mineral-rich
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1 serving contains
Nutritional valueAmountEU-RDA %
Kcal
490
25%
Protein
31 g
62%
Fat
12 g
15%
Added Sugar
2 g
2%
Carbohydrates
60 g
23%
Roughage
14 g
-
Saturates
2 g
-

Recipe Development: EAT SMARTER

Ingredients

For servings

2 stalksCelery (about 100 grams)
1large Carrots (about 150 grams)
5 ouncesOnion
3Garlic clove
3 tablespoonsOlive oil
Salt
Pepper
¾ cupsdry Red wine
15 ouncesCanned tomatoes (drained)
1 tablespoonTomato paste
2Bay leaf
2 sprigsRosemary
12 ouncesWhole-wheat linguine (preferably whole-grain)
12 ouncesfish fillet (skinless, such as red mullet or loach)
1 tablespoonBasil
Sugar

Kitchen Utensils

2 Pots, 1 Measuring cups, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Tablespoon, 1 Wooden spoon, 1 Peeler, 1 Sieve, 1 Can opener

Directions

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1 Rinse celery, pat dry and remove strings if necessary. Peel carrot. Finely chop both vegetables.
2 Peel onion and garlic and finely chop.
3 Heat the olive oil in a heavy pot over medium heat. Add celery, carrot, onion and garlic and sauté until soft, stirring occasionally, 7-8 minutes (do not let onion brown). Generously season with salt and pepper.
4 Pour in red wine and simmer until evaporated.
5 Add canned tomatoes with their juices, tomato paste, bay leaf and rosemary and cook over medium heat until tomatoes break down and liquid thickens, about 10 minutes, stirring occasionally.
6 Meanwhile, cook the pasta in a pot of boiling salted water until al dente according to package directions.
7 Cut fish fillets into 1 cm (approximately 1/2-inch) cubes, add to vegetables and cook over low heat until opaque throughout, 3-4 minutes. Rinse the basil, shake dry, pluck leaves and finely chop.
8 Season the sauce with salt, pepper and a generous pinch of sugar. Drain the pasta, toss with sauce and serve sprinkled with basil.
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