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Recipe for :

Carbonara Smoked Fish Tagliatelle

This recipe for Carbonara Smoked Fish Tagliatelle comes from Seafish -

Seafish Established in 1981 the Sea Fish Industry Authority, known as Seafish, works across all sectors of the UK seafood industry to promote good quality, sustainable seafood. Its research and projects are aimed at raising standards, improving efficiency and ensuring that the industry develops in a viable way.

Seafish delivers expert knowledge, skills and support which help the UK seafood industry secure a sustainable and profitable future. It is the UK’s only cross-industry seafood body working with fishermen, processors, wholesalers, seafood farmers, fish friers, caterers, retailers and the import / export trade.

Ingredients for Carbonara Smoked Fish Tagliatelle

455g (1lb) smoked cod or haddock fillet, skinned and cubed
1 x 290g jar Carbonara sauce
2 x 15ml spoon (2 tablespoons) wholegrain mustard
1 x 15ml spoon (1 tablespoons) olive oil
115g (4oz) mushrooms, sliced
3 spring onions, chopped
4 cherry tomatoes, quartered
1 x 250g pack of fresh tagliatelle
black pepper
2 x 15ml spoon (2 tablespoons) fresh chopped parsley

How to make Carbonara Smoked Fish Tagliatelle

  • Heat the Carbonara sauce in a pan for 3 - 4 minutes.
  • Add the cubed fish and mustard. Cook for 6 - 8 minutes.
  • Meanwhile heat the oil in a large pan. Add the mushrooms and spring onions. Cook for 3-4 minutes. Add the tomatoes.
  • Cook the tagliatelle according to the packet instructions.
  • Stir the tagliatelle into the mushroom mixture. Add the fish and sauce. Season.
  • Sprinkle with parsley and serve immediately.

Serves 4





Reproduced with the permission of Seafish -