Ingredients for 4 people:
125 g frozen squid rings
400 g spaghetti
salt
500 g haddock fillet
1 each red, yellow and green bell pepper
1 bunch of spring onions
6 tablespoons olive oil
juice of 1 lemon
2 tablespoons balsamic vinegar
1 small can (185 g) of mussel meat
100 g deep sea crab meat
white pepper from the mill
Preparation:
1. Defrost the squid rings. Cook spaghetti in plenty of salted water until al dente. Then drain well.
2. Rinse haddock, pat dry and cut into bite-sized pieces. Quarter peppers, clean, removing white seeds and white ribs. Wash peppers and cut into cubes. Clean and wash scallions and cut into rings.
3. Heat olive oil. Sauté peppers, squid and green onions briefly. Add lemon juice and balsamic vinegar and turn down heat. Add haddock and let cook on top of vegetables for 5-6 minutes.
4. Drain the mussels. Mix in shrimp and clams and heat briefly. Season with salt and pepper. Mix everything with the spaghetti. Tastes good warm or cold.
Preparation time approx. 40 minutes
Nutritional values per person approx:
Calories: 668
Joule: 2797
Protein: 48,6 g
Fat: 18,3 g
Carbohydrates: 76 g
(FoodCentrale by ddp images)
