Angel Hair Pasta with Salmon and Hake Soup

Recipe Ingredients: (eneugh for 4 people)

• 4-5 "balls" of Angel Hair Pasta (about 200grs)
• 150grs hake+ 150grs salmon (other fish can be chosen and use even more varieties) (cut the fish in small cubes)
  
• 1 onion (finely chopped)
• 1 carrot (finely chopped)
• 1 garlic clove (finely chopped)
• 1 piece of ginger (finely chopped)
• 1 bunch of parsley "or coriander" (finely chopped)
• 1/2 tomato pulp "passata"
• 1 cube of chicken or fish stock (fish stock is better)
  
• Salt, Black Pepper, paprika, chilli powder (a pinch of each)
• Olive oil and water (sufficient)

I made the sauce in the Wok, putting there a little olive oil, that once it reached hot temp, I added the onion, carrot, garlic & ginger, letting these cook until golden (stirring occasionally), once they reached that stage I added the fish and stir it occasionally only by tossing avoiding using wooden spoon, continued tossing occasionally but letting the fish to cook for around 2-3 minutes, as the fish cooks quickly.

At this point I've added the a pinch of each condiment, salt, b. Pepper, paprika chilli powder as well as the tomato pulp plus 2 glasses of water and the Angel hair pasta which I crushed with my hands to become just small bits of pasta I also added the stock cube. Then I let this cook for around 5-7 minutes, finally I turned the heat off and added the chopped herb (parsley or coriander) also added a few mint leaves that not only improve the visual they improve flavour and help digestion, I also toasted a few bits of bread and made some croutons, for a lovely soup meal. Enjoy!!

Sun on Your Plate - Hake with Saffron pan fried Potatoes and Butternut Squash - Yellow Theme

Recipe Ingredients: (enough for 4)

• 4 skinless and boneless hake fillets (you can also use fresh cod)
• 8 medium potatoes (cubed)
• 1/2 butternut Squash (cubed)
• 5 garlic cloves (minced)
• 1 piece of ginger (minced)
• 8 baby corn (cut in half length ways)
• 1 tea spoon of turmeric
  
• 1/3 tea spoon of saffron
  
• a little olive oil
  
• salt and black pepper (to taste)
  

Preparation:

Place a two pans on the stove with some water on one you put in the butternut squash and two of the potatoes + one garlic clove, a little salt, on the other just the remaining potato and get these cooked, it should take around 15-20 minutes. (careful not to overcook them)

Meanwhile blend 2 garlic cloves, a little salt pepper, turmeric and two soup spoons of olive oil, the idea is to make a marinade paste to place on the fish, so coat the fish on both sides with it, for a super flavour. As soon as the potatoes are cooked, put the fish in a non stick tray and in the oven preheated to 200c, it will take around 10 minutes to be cooked.

Drain the potatoes (on their own), and place a wok or a large frying pan on the stove, with the bottom covered with olive oil, once hot add 2 garlic cloves, the saffron a little seasoning and the potatoes, let them crisp up before tossing for turning them (don't use utensils to turn them to avoid further mashing of the potatoes) crisp and toss, do this for around 7 minutes. It will get a mix of textures crisp ones and smooth. The flavours gained from the saffron and garlic are amazing couple with the textures.

also while doing that, place another little frying pan on the stove this one with a little olive oil and once hot add the ginger and a little seasoning as well as the corn, and keep tossing it ass you don't want it to burn, as it dries add a few drops of water and again toss and toss, and a few more drops of water until is cooked but you want it still crunchy, to contrast with the pure.

Now drain the potatoes with the buttenut, mash them all nice and smooth and there you have the pure, if you want more creamy ad a soup spoon of fresh cream. That is it just serve your sunshine and eat.

My family when ate this, couldn't even speak, just the following sounds came out Huuummm!!! Aaaahhh! ...well hope you like it too. Cheers!!