Ingredients
300 ml fish stock
200 grams raw prawns
1 large onion, chopped
1 fish cube
300 grams pasta
2 tbsp olive oil, extra virgin
3 garlic cloves, chopped
1 tbsp tomato paste
1/2 pepper, chopped
1 bay leaf
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you have to make the fish stock first, you can make it 24 hours in advance and set in fridge until needed or freeze it for longer. in a pot add the water, the prawns, a few dried chili's and a few onion skins. bring to the boil and cook until the prawns have turned pink normally 4-5 at the most. take of the heat and remove the prawns from the pot set aside. remove the onion peels and discard. when the prawns have cooled down enough to handle. peel the skin and heads and add all the discarded prawn peel, heads and chili's into a blitzer with half of the water. blitz together very well. set aside the now peeled prawns and the fish liquid to add to the pasta later. heat olive oil in a saucepan, then add the onion and garlic, fry for 3-5 minutes on medium heat until the onion becomes soft. add the can of tomatoes, paste, chopped pepper, bay leaf, salt and parsley and stir. simmer for another 5-6 minutes, add about 100ml of water and allow to simmer down stirring regularly. add the stock cube and continue to simmer for another few minutes, then add the fish water and bring to boiling point. add the pasta, add more water if required to reach just about half way of the pot and continue to cook for a further 8-10 minutes. then add the fish pieces and clams, and continue to cook for another 5-8 minutes. lastly, add the cooked prawns and the mint to the pot and stir. let it rest for 10 minutes before serving.
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Complete seafood technique — filleting, sauces, species guide
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