Spaghetti with Fish in Creamy Garlic Sauce

This is a great alternative spaghetti dish, a bit like carbonara only with seafood.

Spaghetti with Fish in Creamy Garlic Sauce

You will need

150 Gm - Spaghetti

140 Gm - Fish (I've used river cobbler but any white fish will do)

200 Ml - Milk

50 Gm - Butter

150 Ml - Double Cream

3 cloves – Garlic (crushed)

10 Gm – Parsley (finely chopped)

1 teaspoon – Fennel Seeds (crushed)

½ teaspoon – Italian Seasoning

1 teaspoon - Plain Flour

80 Gm – King Prawns (raw)

Seasoning to taste

Cook your spaghetti to your liking.

Poach the fish in the milk for 10 minutes then remove both milk and fish into a bowl.

Melt the butter in the pan and cook the garlic, fennel parsley and Italian seasoning for a couple of minutes then add the flour and make a paste before adding the poaching milk, stir well and simmer for 5 minutes then add the cream and stir well.

Add the fish to the pan break it up then stir well and simmer for 10 minutes.

Cook the prawns in butter turning until they go pink.

Mix the sauce with the spaghetti then add the prawns and serve.