Cob and Calamari in Tomato Cream Sauce

One is now able to buy farmed kabeljou or you can use baby hake or angelfish. The combination of fish and calamari in a creamy tomato flavoured sauce is an absolute winner!

YOU WILL NEED

  • ± 250 g – 300 g filleted Kabeljou, Hake or Angelfish (skin on)
  • 1 t (5 ml) Ina Paarman's Cajun Spice
  • olive oil
  • 250 g calamari tubes and tentacles
  • ½ t (2,5 ml) Ina Paarman's Chilli & Garlic Seasoning

Sauce

  • ½ cup (125 ml) white wine
  • ½ cup (125 ml) water
  • 1 x 25 g sachet Ina Paarman’s Liquid Fish Stock
  • 2 t (10 ml) Ina Paarman's Sun-dried Tomato Pesto
  • ½ cup (125 ml) fresh cream
Method

Season the fish on the meaty side only with Cajun Spice. Drizzle and turn the fish in olive oil. Rinse and shake the calamari in a colander to get rid of any excess moisture. Decant it into a mixing bowl and toss with Chilli & Garlic Seasoning and about 2 T of olive oil.

Preheat a good quality non-stick frying pan (no oil) until very hot.

Place the fish, meaty side down, in the pan and cook until nicely browned. Turn the fish, remove the pan completely from the heat and leave the fish in the hot pan to rest for 2 minutes. Remove the fish from the pan to a plate and cover to keep warm.

Add oiled and seasoned calamari to the same pan and spread out in a single layer. Cook over high heat. When browned on one side, turn and cook until nicely browned all over. Do not overcook as the calamari can toughen. Add calamari to the fish and cover.

Immediately add wine to the pan. Reduce the wine over high heat until only about 2 – 3 T remain. Add the water, Liquid Fish Stock, Tomato Pesto and cream. Bring to a fast boil – cook open for about 2 minutes until the sauce thickens a little.

Slide the fish and calamari back into the sauce, reheat everything for about 1 minute. Very good served with ciabatta to soak up the delicious sauce. Don’t forget a green salad dressed with our Reduced Oil Greek Dressing.

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