This is a wonderful seafood recipe, full of Mediterranean flavor, that is surprisingly easy to make.
Serves: 3 Preparation time: 15′ Cooks in: 20′ Ready in: 35′
500 g spaghetti
3 large ripe tomatoes, peeled, chopped
2 garlic cloves, finely chopped
2 shots ouzo or other anise-based alcohol
1 tsp sugar
¾ cup extra-virgin olive oil + a little extra
5-6 sprigs parsley, finely chopped
9 red mullets
Clean/gut fish very carefully. Season with salt.
Heat oil in a large pan on medium-high heat. Stir in tomato, garlic and sugar for 1′. Add ouzo and cook until alcohol evaporates. Reduce heat, season with salt and simmer for 20′ until sauce is reduced.
In the meantime cook spaghetti al dente following package instructions and fry fish in a non-stick frying pan in 1-2 tbsp olive oil, until they get a lovely crispy skin on both sides and are cooked through. Drain on kitchen paper.
With a slotted spoon transfer pasta in the red sauce. Stir in parsley and toss all ingredients. Divide in three plates and garnish with three fish on top, sprinkling with a little extra parsley.
Και η ελληνική συνταγή: Σπαγγέτι με μπαρμπουνάκια