This one-pot pasta dish includes a neat flavor building trick: First you saute aromatics and vegetables, including onion, garlic, bell pepper, tomato, and carrots, to coax out the flavors, then you simmer them with wine and water until exceptionally tender. Here's the good part: You puree the mixture until smooth, then return it to the pot, and use it (thinned with water, as needed) for cooking the pasta, seafood, and peas. Brilliant.
- olive oil (to taste)
- 1 onion
- 1 garlic clove
- 1/4 red bell pepper
- 1 tomato
- 2 carrots
- 1/2 cup white wine
- 4 cups water
- 1 teaspoon ground coriander
- 2 tablespoons tomato (pulp)
- 1 teaspoon coarse salt
- ground black pepper (to taste)
- 200 grams pasta
- 4 ling (medallions)
- 150 grams shrimp (small)
- 150 grams peas
- Heat the olive oil in a large pan, add the onion, garlic, red pepper, peeled and seedless tomato, and carrots, all coarsely chopped, and saute.
- Add the wine, 1 cup of water, and cover to cook until the vegetables are tender.
- When done, pour the vegetables into the blender and grind to a puree.
- Put the puree back in the pan, add the rest of water, coriander, tomato pulp, salt, and pepper. Bring to a boil.
- Add the pasta, fish, shrimp, and peas.
- Boil for about 15 minutes.
- To serve, garnish with coriander or basil.