FRIJE

Instructions

• 1.   The pasta
  Bring a pot of water to a boil. Use a kettle if necessary to heat the water faster!
  When the water is boiling, cook the pasta for 13 to 15 minutes for al dente or tender pasta. Stir occasionally.
  Once the pasta is cooked, quickly drain it and then return it to the pot with the lid on. Season with salt, pepper, add a knob of butter, and mix well.
• 2.   The vegetables
  In a Dutch oven, heat a drizzle of olive oil over medium-high heat.
  Cut the carrot into thin half-moons (about 0.5 cm thick).
  Sauté the carrot for 3 minutes until golden.
  Press or chop the garlic.
  Once the carrot is golden, add the garlic and enough water to just cover the vegetables. Season with salt and pepper. Cover and simmer for 15 minutes.
• 3.   The fish and spinach
  Rinse and pat dry the fish. Season with salt and pepper.
  Cut it into pieces (about 2 cm thick).
  After 15 minutes of cooking the vegetables, add the spinach, black pollock, and cream. Continue cooking for about 5 minutes until the black pollock and vegetables are cooked. For perfect cooking, flip the black pollock halfway through.
  Taste and adjust the seasoning if necessary.
• 4.   Serve the creamy black pollock stew with the pasta immediately.

Nutritional information *