Bream Pasta

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Bream Pasta

Postby sainoq » Mon May 01, 2017 9:44 am

So, went to Tuross Lake on the weekend, not kayak fishing this time, mates and I got a tinny.
Only keepers caught were bream, so I took 3 and made dinner last night and leftovers for tonight (woo-hoo)

This is what came out

Image

Ingredients:
3 bream (26 to 28cm whole)
1 tin plum tomatoes peeled whole
1 punnet small tomatos (tiny sweet ones)
120ml white wine
3 cloves garlic
Parsley
Olive oil
Salt and papper
Sugar (depends on how sweet wine makes it)
Pasta - what ever long pasta you prefer, I like the thick egg pasta variety

Method:
Prep the bream - clean/skin and cut into small chunks (make sure no bones... no one wants bones in the pasta)
Drain the tin tomatoes/rinse them, cut in half and remove the seeds, dice the flesh of tomatoes
Cut the small punnet tomatoes in half and add to the tin tomatoes
Finley chop the parsley

While making the sauce cook your pasta in large pot

To make the sauce, in a fry pan (whatever one has high sides is good) add the olive oil and garlic, cook for a bit
Add the tomatoes, salt and pepper, cook until the skins of the small tomatoes start blistering/pulling apart
Add the wine and cook until the alcohol evaporates out.
Taste the sauce, if too acidic still, add some sugar, do this until the sauce is too your liking acid wise. (this depends on how much sugar the wine has)
Add the fish, stir gently, add the parsley. stir gently
The fish should not take long at all as it is in small chunks

Drain pasta add back into the pot
Add sauce and mix it through

Server in bowl with fresh parsley and Parmesan cheese on top.

Enjoy!
sainoq
KFDU Angler
 
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Location: Canberra
Local Fishing Region: ACT
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