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Creamed spaghetti with cod and tomato

Creamed spaghetti with cod and tomato

Creamed spaghetti with cod and tomato

  • Chef: Niko Romito
  • Difficulty: Average
  • Time: 60 min of preparation, 60 min of cooking
  • Doses for: 4 people

Ingredients

  • 320 g of spaghettoni
  • 200 g of raw cod
  • 200 g of cod milk
  • 2 l of tomato water
  • 2 sprigs of rosemary
  • white pepper to taste
  • extra virgin olive oil to taste

For cod milk:

  • 3000 g of cod waste
  • 500 g of fresh whole milk
  • 200 g of water
  • 1 carrot
  • 1 celery stalk
  • 1 sprig of rosemary
  • 1 bay leaf
  • Extra virgin olive oil to taste

For tomato water:

  • 4 kg of green tomatoes

Preparation

For the cod milk Clean the bones and the skin of cod under a drizzle of running water. In a pan sweat, the carrot and celery finely sliced ​​and sliced ​​in oil. Add the cod waste and water with the milk and water: simmer for about 30 minutes until a 2/3 reduction, perfuming with the sprig of rosemary and the bay leaf. Skim, if necessary, and finally filter with a Chinese strainer. For the tomato water Blend the tomatoes for a long time and then filter the water obtained through a linen cloth. In a saucepan, pour two liters of tomato water, salt and bring to the boil: throw the spaghetti and bring them to 2/3 of their ideal cooking. Drain them, pass them in an aluminum pan and finish cooking by sprinkling them with the cod milk. Stir the spaghettoni in a pan, with the heat off, with extra virgin olive oil, a pinch of thyme and pepper, and complete with the diced raw cod. Serve immediately. Did you like the spaghettone creamed with cod and tomato? Discover all the other pasta dishes with pasta

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