ingredients

600 g scorpion fish (read tips)
350 g pasta "castellan"
200 g shelled peas
600 g cocktail tomatoes
1 white onion
1 clove of garlic
2 small red peppers
Parsley
2 1 tbsp. to s. olive oil

Equipment

1 non-stick frying pan
1 small propeller robot
1 colander

Steps

Pasta with scorpion stew

30-35 min before serving: heat in the frying pan 2 tbsp. to s. of oil, finely chopped onion, peppers (without the pips!) and crushed garlic. Boil over low heat. Add scallop head and tomatoes cut in half, cover, cook for 20 minutes over low heat. Remove head and garlic. Mix.

10 min before serving : pour back into the pan with peas, salt, cook over low heat. Cook the pasta for 6 minutes in boiling salted water.

During this time: break up, add the fish to the sauté pan; cook 2-3 minutes over very low heat. Drain, add the pasta with 4-5 tbsp. to s. cooking water. Cook for 3 minutes over low heat.

To serve: place pasta on 4 plates, drizzle with olive oil , sear chopped parsley.

tips

Rascasse. Ask the fishmonger 600 g in fillets the head. Failure: replace the redfish by nets redfish head or mullet. Knack. With the fish, add 1 fillet of lemon in the sauce.