Hey everyone, I hope you’re having an incredible day today. Today, I will show you a way to make a special dish, orange sauce fettuccine, with fish & veg. It is one of my favorites food recipes. This time, I will make it a bit unique. This is gonna smell and look delicious.

Spoon sauce over fish and vegetables. Just one tablespoon of cream per person gives this fettuccine a luxurious taste and texture. Drain the pasta and toss with the chicken and sauce.

Orange Sauce Fettuccine, with Fish & Veg is one of the most well liked of recent trending meals in the world. It is easy, it’s fast, it tastes yummy. It’s enjoyed by millions every day. They are fine and they look fantastic. Orange Sauce Fettuccine, with Fish & Veg is something which I’ve loved my whole life.

To begin with this particular recipe, we must first prepare a few ingredients. You can have orange sauce fettuccine, with fish & veg using 13 ingredients and 11 steps. Here is how you can achieve that.

The ingredients needed to make Orange Sauce Fettuccine, with Fish & Veg:

Get First the Sauce;
Prepare 1 , 28 ounce can of Plum tomatoes (salted)
Take 1/2 + cup of Heavy cream
Take 1/2 cup Tomato Paste (Wet)
Make ready 1 small can of baby sweet corn (chopped)
Take 1 small white onion (chopped finely)
Prepare 2 fillets of Haddock
Make ready 2 cloves garlic (minced)
Get 1/2 cup Parmesan cheese (grated)
Make ready Squeeze half a lime or lemon
Make ready Seasonongs: I added a tsp of dry pepper, tsp of crushed red pepper, tsp of cayenne, and a tsp of basil powder
Take Next, the Spaghetti;
Make ready 1 package Fettucini (cook in water, add olive oil and salt) - cook to your liking, drain

Wine Recommendation: A zippy white wine with good acidity will pair nicely with the spinach and orange flavors. Look for an Italian Arneis or a pinot grigio from the Collio region. Remove the fish and add the flour. Stir for a couple of minutes, scraping the skillet; strain the sauce through a sieve and place the fillets back in the skillet, pour the sauce over.

Steps to make Orange Sauce Fettuccine, with Fish & Veg:

In a large pot with cooking oil (I used olive oil), add the finely chopped white onion, & minced garlic until bronzed.
Then add the can of plum tomatoes, and break apart the plum tomatoes until it is mostly liquid.
Next add the 1/2 cup of tomato paste and combine.
Then, add your seasonings, some of which I mentioned above.
Then add a squeeze of half a lime preferably, or lemon (to cut the sauce if it is too salty).
Let the sauce cook down, then slowly add the 1/2 cup of parmesan cheese (grated), and slower yet, the 1/2 cup of heavy cream (I used a half & half).
Next drain the can of baby corn and add it to the sauce mixture.
In the meantime, cook the fettucini in a pot, then drain.
Then, cook the 2 fillets of Haddock (no seasonings) in a small fry pan until flaky.
Combine the fettucini with the sauce or keep them separate, as I do - so you can layer the sauce on top of the fettucini, and the unseasoned cooked haddock on top of the 'orange sauce'.
Notes, any type of noodle will do. Top it off with some more parmesan. Even add black olives, and chopped parsley if you fancy.

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