Go from pan to plate in 30 minutes with this fish and pasta dish. Fideua, a popular Spanish-Iberian Peninsula dish is essentially paella made from toasted pasta instead of rice. Toasting the pasta for a couple of minutes brings out a delicious slightly nutty wheat flavor and cuts your cooking time in half. You can serve this directly from the pan at the table, or transfer to a platter.
- Cook Time
- Prep Time
- 4 to 6Servings
- Extra virgin olive oil
- 1 pound dry spaghetti, broken into 2- to 3-inch pieces
- 2 roasted red peppers, sliced
- 1 medium red onion, thinly sliced
- 4 garlic cloves, minced
- ½ cup canned diced tomatoes, or 3 fresh tomatoes, diced
- 1 heaping tablespoon smoked paprika (pimenton)
- Pinch of crushed red pepper
- Pinch of saffron threads
- 4 (6-ounce) halibut or cod filets, cut into 2-inch chunks
- 4 ½ cups vegetable broth
- ½ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- Garnish: lemon slices and chopped flat leaf parsley
1. Heat a large sauté pan, coated with evoo, over medium heat. Add pasta and cook, stirring occasionally, for 1 to 2 minutes, until mostly toasted.
2. Add peppers, onions, garlic, tomatoes, paprika, red pepper, saffron, fish, broth, salt, and pepper to the pan. Cover, and cook for 10 to 15 minutes, stirring occasionally, until pasta is done and broth is mostly absorbed. Check and adjust seasoning to taste with salt and pepper.
3. Carefully serve from the pan or transfer to a platter. Garnish with lemon slices and fresh parsley. Serve immediately.