Fish, Fennel And Tomato Spaghetti

Super-healthy fish and fennel bathe in a bowl of tangy tomato pasta in this easy winter warmer.

The ingredient of Fish Fennel And Tomato Spaghetti

• 400g spaghetti or bavette
• 1 tbsp olive oil
• 1 garlic clove crushed
• 1 fennel bulb trimmed halved thinly sliced reserve feathery fronds
• 1 2 cup fish stock
• 690g jar tomato pasta sauce
• 1 2 tsp caster sugar
• 600g blue eye fish steaks skinned and cut into large cubes
• lemon wedges to serve

The Instruction of fish fennel and tomato spaghetti

• cook bavette in a large saucepan of boiling salted water until tender
• meanwhile heat oil in a large frying pan over medium high heat cook garlic and fennel stirring often for 3 minutes or until fennel is soft add fish stock to frying pan cook until reduced by half
• stir in pasta sauce and sugar season with salt and pepper bring to the boil add fish reduce heat to medium spoon sauce over fish cover simmer for 3 to 4 minutes or until fish flakes when tested
• drain pasta and place on serving plates top with tomato sauce and fish sprinkle with chopped fennel fronds serve with lemon wedges

Nutritions of Fish Fennel And Tomato Spaghetti

fatContent: 629 526 calories
saturatedFatContent: 10 grams fat
carbohydrateContent: 1 grams saturated fat
sugarContent: 87 grams carbohydrates
fibreContent: 14 grams sugar
proteinContent: n a
cholesterolContent: 42 grams protein
sodiumContent: 78 milligrams cholesterol

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