Fish and Veggie Pasta

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fish and veggie pasta

 

As I mentioned in a previous post, I just returned from a week in Canada on a fishing trip with my family.  Maybe it is just me, but eating fried fish every day, sometimes for two meals a day, can get old really fasts.  So, after many years of being married to a fisherman, my mother has crafted some amazing ways of cooking fish.  I decided to share one of our favorite recipes with you today, which we cooked up in our cabin one night using fresh walleye…and I mean fresh…as in the fish went from lake to table in only a couple hours.

 

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My beautiful mother with our day’s catch.

 

Ingredients:

Three medium walleye fillets (Or another kind of white fish that you catch or purchase. Just be sure it is a mild tasting flaky fish with white meat.  bass, orange roughy, and cod fillets would be a good substitute.)

Half a box of your favorite kind of pasta (we used a high fiber/low carb lo mein noodle)

Olive oil

1/2 a bag of fresh spinach

2 small zucchini

1 carrot

Half a head of cauliflower

half a head of broccoli

garlic (minced)

salt and pepper

1/2 cup finely grated mozzarella cheese

 

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First, cut your vegetables (carrot, zucchini, cauliflower, and broccoli) small.  I chose to cut my zucchini into thirds, then each of the thirds into half, and then each of those halves into fifths.  I chose to cute the carrots even more finely into strips the size you’d find in salad mix.  It is up to you how you want to cut the veggies, as long as you note how long you need to cook them for their size.

Next, boil the cauliflower, carrots, and broccoli to “precook” them.  I found this necessary, otherwise the vegetables get too blackened or too crunchy.

Sautee garlic in a few tablespoons of olive oil in two different pans (one might work, depending on how much you are making, but with the amount of ingredients listed above, two were necessary).  Add spinach to one, and zucchini to the other.  Stir occasionally until spinach is cooked down and zucchini is cooked through (if you want it soft, cook it longer, if you want it to have a bit of a crunch to it, like I like it, cook it shorter).

 

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Boil pasta, and strain when finished cooking.

 

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Combine spinach and zucchini in one pan, add other vegetables, add another tablespoon of olive oil, and salt and pepper.

 

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Use now empty pan to cook the fish.  Saute garlic in olive oil first, then add raw fish.  Turn fish occasionally.  Cook until it starts to flake apart.

 

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Combine cooked pasta with the contents of both pans (vegetables, and fish) in one large bowl.  Add mozzarella cheese, and mix thoroughly (fish will begin to really flake apart).  Serve in bowls, and add more salt and/or pepper to taste.

 

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