recipe for Creamy Fish Pasta comes from Seafish - www.seafish.org
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 UKs only cross-industry
seafood body working with fishermen, processors, wholesalers,
seafood farmers, fish friers, caterers, retailers and
the import / export trade.
for Creamy Fish Pasta
(1lb 8 oz) monkfish fillet, skinned and cubed
30g (1oz) butter
85g (3oz) button mushrooms, sliced
1 courgette, chopped
1 x 350g tub cheese sauce or 1 x 29g packet cheese
sauce and 600ml
(1 pint) milk
2 x 15ml spoon (2 tablespoons) fresh chopped chives
115g (4oz) tricolour pasta twists or egg noodles,
salt and black pepper
fresh basil leaves and Parmesan shavings, to garnish
to make Creamy Fish Pasta
the butter in a large pan. Add the mushrooms and courgettes
and cook for 2 - 3 minutes.
if using packet cheese sauce make up according to
the packet instructions.
preferred cheese sauce and chives to the pan. Slowly
bring to the boil, reduce the heat and add the fish.
Cover and simmer for 5 - 8 minutes.
in the cooked pasta or noodles, season, and top with
basil leaves and Parmesan shavings if used.
with a green salad and garlic bread.
with the permission of Seafish - www.seafish.org