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Neha
Spaghetti with cod in tomato sauce
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Ingredients
Directions
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Heat the oil in a large (frying) pan. Let the diced fish bake briefly and scoop them out of the pan.
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Add the onion and leave to cook until the onion starts to color.
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Allow the garlic, chilli and bay leaves to briefly fry.
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Extinguish with the wine and let it boil until the liquid has evaporated for half.
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Add the tomatoes, bring to the boil, turn the heat low and leave on the pan for about 10 minutes without lid until it is a thick sauce.
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Remove the bay leaves. Spoon the fish and the parsley through the sauce and let it simmer briefly. Season with salt and taste if there is still pepper.
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Meanwhile, cook the spaghetti al dente according to the instructions on the package.
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Put the drained spaghetti in a preheated dish and spoon over the fish sauce.
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Nutrition
535Calories
Sodium0% DV0g
Fat20% DV13g
Protein70% DV35g
Carbs21% DV64g
Fiber0% DV0g
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