This is based on an Italian dish called spaghetti alla bucaniera, and may also be made with squid, clams, shrimp and lobster, and any combination of shellfish
This recipe makes for a more simple yet equally delicious dish.
Serves 4
2 pounds white fish fillets (hake, cod, flounder, sole or any combo), skinned and cut into 2-3 inch pieces
3/4 cup all purpose flour
4 tbsp butter
3 cloves garlic smashed and minced
1/2 cup diced carrot
1 cup sliced leek
3 cups hard cider or apple juice
2tsp anchovy paste or 2 anchovy fillets minced (optional)
1tbsp tarragon vinegar or juice 1 lemon and 1/2 tsp dried tarragon OR 1/2 tsp fennel seed
1 pound uncooked pasta
2tbsp olive oil
1/2 cup minced fresh parsley
sea salt & pepper to taste
1/2 tsp ground paprika
Serve with crusty brown bread and green salad
PREHEAT OVEN 350F MIDDLE SHELF
Place the flour and season with 1/2 tsp salt, the paprika and 1/4 tsp ground black pepper, in a plastic bag and dip the fillets separately in the bag to coat well with the seasoned flour.
Add the oil and butter to a heavy skillet and saute the vegetables for 4 mins..stirring well.
Add the fish fillets and cook for 10-12 min on medium simmer, turning once.
Sprinkle with the remaining flour and cook well for 2 mins.
Gradually stir in the cider/apple juice and anchovies.
Bring to boil and add the tarragon.
Transfer this to a buttered oven proof casserole and cover tightly.
Place in oven and bake for 30 mins.
Meanwhile cook the pasta to packet instructions to al dente, drain and transfer to a warmed serving dish.
Remove the fish from oven and check seasoning of sauce.
Serve by placing the cooked fish on top of the pasta and gently pouring over the cider sauce and sprinkle with the parsley, serve immediately.
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