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Spiced Fish & Spaghetti Bowl

A simple, refreshingly delicious meal that is fun to eat all through the year. Savour this spiced fish & spaghetti bowl that features bold flavours enriched with Jida’s Smokin’ Red Blend. The best part is that you can make it in just 30 minutes. The sauce can be made ahead of time so it’s good to go when friends drop by or when you are craving a delicious,quick dinner.

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Super easy

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Prep Time:

10 min

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Cook Time:

15 min

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  • 2 skinless sea bass/haddock/cod fish fillets

  • 8 tablespoons extra virgin olive oil

  • 5 teaspoons Jida’s Smokin’ Red Blend

  • 3 teaspoons salt

  • 8 garlic cloves, thinly sliced

  • 12 cherry tomatoes, halved

  • 3 tablespoons (70g / 2.5oz) tomato puree

  • 5-6 tomatoes (400g / 14oz), chopped

  • 1 glass boiling water

  • 1 packet (500g / 18oz) pasta (linguine, fettuccine or spaghetti)

  • 1 hot red chilli, chopped (optional)

  • 1 hot green chilli, thinly sliced (optional)

  • Serve with coriander leaves, chopped (optional)

Smokin' Red Blend | Shakshuka Seasoning

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    Step 1

    Heat the olive oil in a large pan set over low to medium heat; fry in Jida’s "Smokin’ Red blend" for about 1 minute or until fragrant and add salt.

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    Step 2

    Stir in the garlic and hot green chilli (optional); sauté for another minute or until the garlic is slightly golden brown.

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    Step 3

    Stir in the red chilli and cherry tomatoes; cook for about 3 minutes.

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    Step 4

    Add in the chopped tomatoes, tomato puree and one glass of boiling water.

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    Step 5

    Bring to a gentle boil for 4 min and lower the heat. Cover and simmer for about 14 minutes.

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    Step 6

    In the meantime, follow package instructions to cook the pasta in a pot of boiling salted water until al dente.

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    Step 7

    Add the fish to the sauce and cook for 12 minutes.

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    Step 8

    With a wooden spoon, break the cooked fish fillets into flakes and gently stir in the cooked pasta into the fish sauce without breaking the fish flakes too thinly.

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Jida’s Tip

Serve hot and garnish with chopped coriander. Enjoy!