Seaweed & Spirulina Farfalle – 100% BIO

Seaweed & Spirulina Farfalle – 100% BIO

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Fish
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Ingredients

200
g seaweed & spirulina farfalle
1
sea bream fillet, approx. 250g
1
pepper
1
fennel bulb
1
courgette
50
g cherry tomatoes
1
splash sesame oil
1
teaspoon fish seasoning
2
sprigs coriander
250
g coconut milk
*
Salt & black pepper
*
For a vegan alternative, simply leave out the sea bream fillet or replace it with tofu.

Start by washing the vegetables, then dicing them into small cubes.

Clean the sea bream, removing the bones, and then cut the fillet into cubes.

Next cook the pasta in boiling water for 8 minutes; once it has reached the al dente stage rinse it in cold water. Keep to one side, and to prevent the pasta from going mushy, wait until the end of the recipe before you finish cooking it.

Next, over a gentle heat, cook the sea bream for about 10 minutes (or the tofu for 2-3 minutes) in the coconut milk, adding the fish seasoning.

Finally cook the diced vegetable in a splash of oil and season with salt and black pepper to your taste.

To finish off, mix together the pasta, fish and vegetables in a wok and fry for 3 minutes.

Sprinkle the finely chopped parsley on top and serve either hot or cold.

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