sheercookery

Dory Fish and Aubergine in Tomato Sauce Pasta

In Gluten-free, Pasta, The Unlikely Cook, Wok on March 11, 2010 at 12:26 am

https://i0.wp.com/farm5.static.flickr.com/4033/4423752210_3c9bc929a5_o.jpg
Cook everything using a big old wok, and boil 4 pieces of dory fish fillets in the same water used for cooking the gluten-free angel hair pasta (which has 2 tablespoons of sunflower oil and a pinch of sea salt).

To prepare:

  1. Drain the fish and discard the water.
  2. Heat the wok again in medium heat till it is nice and dry.
  3. Sauté a head of onion (chopped) and 4 cloves of garlic (minced) in 3 tablespoons of olive oil.
  4. Put the fish in the wok and crumble them into flakes using a spatula.
  5. Add 6 pieces of tomatoes (chopped into small pieces), 2 small carrots (cut into squares), half a zucchini (cut into squares), 1 eggplant (cut into squares), a sprig of fresh basil, thyme, a pinch of sea salt and a dash of pepper.
  6. Leave to simmer for about 5 minutes.
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  1. Every time I come to sheercookery.wordpress.com you have another exciting article up. A friend of mine was talking to me about this topic a few weeks ago, so I think I will send my friend the link here and see what they say.

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