So firstly apologies as this was meant to be halibut based recipe rather than a haddock one, but I couldn’t get hold of any in time for this blog, so I had to make do with my local supermarket offering of haddock. Either fish will work!
The tomato sauce can be prepared up to a day in advance and stored in a sealed container in the fridge. It just needs reheating when you’re cooking the fish.
Preparation time: 5 minutes
Cooking time: 50 minutes
- 325g Haddock (or halibut) – skinless, boneless and cut into pieces
- 150g Shrimps or prawns (cooked)
- 175g Scallops
- 1 lemon
- 500g fresh linguine
- 15 ripe tomatoes (feel free to use a mixture of varieties, which will enhance the flavour)
- 1 tbsp Tomato purée
- 1 tbsp chopped basil
- Olive oil
- Handful of freshly chopped parsley
- Handful of freshly grated Parmesan
- Preheat the oven to 180°C. Line a baking tray with tin foil. Cut the tomatoes in half and place on the tray. Drizzle with olive oil, salt and pepper and put in the oven to roast for 30-40minutes.
- Spoon the roasted tomatoes (and all the juices that will have leaked out) into a food blender with the tomato purée, basil and blitz until it has turned into a paste (but still with a few bits – you don’t want to make soup!)
- Put the linguine in a large pan of boiling salted water and leave to bubble away.
- Meanwhile chop the halibut (or haddock) into pieces and fry for 3-4 minutes in a drizzle of olive oil. Then add the scallops and shrimps (or prawns) with the juice of half of the lemon and continue to fry for another couple of minutes until the fish is cooked. This will not take long and you don’t want to overlook the fish.
- By this point both fish and pasta should be cooked, so drain the pasta (reserving about a cupful of the pasta water in the large pan with the pasta). Add the fish, tomato sauce, and 2/3 of the chopped parsley then gently combine until everything is well coated in the tomato sauce.
- Top each serving with the remaining chopping parsley, Parmesan and a wedge of lemon.