Creamy Haddock Linguine With Tomatoes & Chilli

Covid increases the awareness of remote working luckily. As a graphic designer, I was spending so much time on the computer; this was causing not having enough time for shopping or cooking. Eventually, I started to gain weight and eat junk food a lot. To stop this, I searched for an online food ordering service and decided to go with Gousto. I loved their branding and brand messaging, as well as their recipes. Since I’m Turkish and enjoy the Mediterranean diet, their recipes were the closest one to my taste. To keep everything in my archive, I’m writing their recipes in here too for future reference.

Recipe for 2

INGREDIENTS

• Olive oil
• 200g haddock bites
• 190g linguine
• 1 garlic clove
• 125g cherry tomatoes
• ½ tsp dried chilli flakes
• 16g tomato paste
• 5.5g vegetable stock mix
• 15ml chinese rice wine sachet
• 40g cornish clotted cream
• 5g chives
• Salt to taste
• Pepper to taste

METHOD

1. Boil a kettle, then heat a large, wide-based pan (preferably non-stick) with 1tbsp olive oil over a high heat. Pat the haddock bites dry with kitchen paper and season with salt and pepper. Once hot, add them to the pan and cook for 3-4 min, turning halfway, until cooked through. Your fish is cooked when it turns opaque and flakes easily.
2. Transfer the cooked haddock bites to a plate and save the pan for later. Add the linguine to a pot of boiled water with a large pinch of salt and bring to the boil over a high heat. Cook the linguine for 8-10 min or until cooked with a slight bite. Once done, drain the linguine and set aside until later.
3. While the linguine is cooking, reboil half the kettle. Peel and finely chop (or grate) the garlic. Chop the cherry tomatoes in half.
4. Return the pan to a medium heat (if it’s looking a little dry, add a drizzle of olive oil). Once hot, add the chopped garlic and chilli flakes and cook for 1 min. Add the halved cherry tomatoes with a very generous pinch of salt and cook for 2 min further.
5. Dissolve the tomato paste and veg stock mix in 200ml boiled water – this is your tomato stock. Chop the chives finely.
6. Add the chinese rice wine to the pan and cook for 30sec, then pour in the tomato stock. Cook for 5-7 min or until reduced to a pasta sauce-like consistency. Season with a pinch of pepper and a generous pinch of salt and remove from the heat. Stir through the clotted cream and half of the chopped chives. (save the rest for later!)
7. Add the drained linguine and haddock bites to the sauce and give everything a good mix up – this is your creamy haddock linguine. 
8. Serve the creamy haddock linguine in bowls and sprinkle overb the remaining chopped chives.

Enjoy!