Ling Creamy MasadaO Meu Tempero
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 onions
- 1 garlic cloves
- 1/4 red bell pepper
- 1 tomatoes
- 2 carrots
- 1/2 cup white wine
- 4 cups water
- 1 teaspoon ground coriander
- 2 tablespoons tomatoes (pulp)
- 1 teaspoon coarse salt
- ground black pepper (to taste)
- 200 grams pasta
- 4 ling fish (medallions)
- 150 grams shrimp (small)
- 150 grams peas
- 1Heat the olive oil in a large pan, add the onion, garlic, red pepper, peeled and seedless tomato, and carrots, all coarsely chopped, and saute.
- 2Add the wine, 1 cup of water, and cover to cook until the vegetables are tender.
- 3When done, pour the vegetables into the blender and grind to a puree.
- 4Put the puree back in the pan, add the rest of water, coriander, tomato pulp, salt, and pepper. Bring to a boil.
- 5Add the pasta, fish, shrimp, and peas.
- 6Boil for about 15 minutes.
- 7To serve, garnish with coriander or basil.