It’s Sunday night, been a long weekend. Packed with loads of fun but still quite exhausting. Speaking Of fun, I spent my whole day studying, I’m doing a course in Advanced Cardiac life support in a week, and mostly unlike me, I’ve left it into the last minute. I was counting on continuing being unemployed, but it looks like I’ll have to somehow find the time now. Sabbatical is officially over. I still promise to cook, blog about food and all things in related, but it might not be daily anymore.
Anyway, back onto the now, I’m hungry! But I don’t have the energy for an elaborate meal Or the time, the Sunday movie is starting in 20 min. I need something quick but still good.
So I look in my fridge and I have frozen fish fingers. I like them with bread and mayo for a quick lunch sandwich but this is not lunch, it’s dinner. I’m curious to see what I can come up with using such a processed product. I’m used to cooking on my terms; fresh produce and well planned out.
But I decide to make Tomato and Fish fingers Pasta.
What do you need?
- Penne pasta
6 Fish fingers
Veggies- cherry tomatoes, mushrooms, onion, spring onion, garlic.
Spices- paprika, salt, pepper
Coconut milk. – Beef stock
Method( serves 4)
- The pasta- in a pot with salted boiling water, add pasta. Enough for 4.
The fish fingers sauce- in a hot pan, throw in a chopped onion and cook until soft. Then add 1 tsp of crushed garlic, spring onion, 8 halved cherry tomatoes and mushrooms. Cook for 5 min, and in the meantime defrost the fish fingers.
To the pot, add 1/2 tsp of paprika, 50 mls of beef stock, 2 tbs of coconut milk, 3 tbs of tomato puree and quarters of fish fingers Combine well and reduce down for 5 min, then season well with salt, pepper and chopped fresh coriander.
Combine the pasta and the sauce,; then serve with sprinkles of fresh coriander.
This literally took me 15 min, and it tastes good. Good, flavourful, wholesome, satisfying food doesn’t have to be expensive or take what’s left of your energy to make!