Tagliatelline with scorpionfish

  • Difficulty


  • 350 g0SW0204
  • 1 500 g scorpion fish
  • 150 g small green peppers
  • 1 shallot
  • 1 small bunch Italian parsley
  • 1 small bunch basil
  • ½ glass dry white wine
  • salt and pepper
Tagliatelline n° 204


Clean the scorpion fish fillets and chop into chunks. Clean and rinse the shallot, the basil and the parsley and finely slice.Clean the peppers and slice them into rings; in the meanwhile blanch the tomatoes in boiling water, once peeled and deseeded, chop them coarsely.Heat 4 tbsp of oil in a pan, add the shallot, the chilli and fry until soft. Add the tomatoes, flavour with salt and pepper and simmer for 10-15 minutes stirring from time to time.Then heat the leftover oil in a pan and place the chunks of fish in, season with salt and pepper and the white wine, once evaporated, add the fish to the tomato ragù and flavour for a minute.Cook the pasta, drain it al dente, mix it with the scorpion fish ragù, add a sprinkle of chopped basil and parsley and serve.