Spicy Kingfish Marinara

Midweek days deserve something special. This Spicy Kingfish Marinara is a budget saver. Check out other recipes in MAGGI® Arabia for more home cooking inspirations.

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Continental
7 persons
Expensive
50 Mins

Ingredients

500 g king fish, fillet
4 cups water or 1 liter
2 bay leaves
2 tablespoons vegetable oil or 30 ml
1 medium onion or 100 g, finely chopped
1 stalk celery or 50 g, finely chopped
1 small carrot or 50 g, finely chopped
2 cloves garlic, finely chopped
2 tablespoons tomato paste
3 medium tomato or 400 g, diced
1 teaspoon dried basil
1 teaspoon ground dried thyme
1 teaspoon chilli flakes, dried
1/2 cup hot water or 125 ml
2 cubes or 20 g MAGGI® Chicken Stock Bouillon Cube
1 packet pasta shells or 450 g
8 cups water or 2 liters
1 tablespoon olive oil or 15 ml

Products Used

Chicken Bouillon

How to Prepare

Place kingfish fillet in a medium saucepan, add a litre of water and bay leaves. Simmer for about 10 minutes or until the fish is cooked. Remove from pan, discard water and bay leaves and allow the fish to cool.
Heat vegetable oil in a large saucepan, sauté onions until soft, add celery, carrots, garlic, tomato paste and cook for 2-3 minutes.
Add diced tomatoes, dried basil, thyme, chilli flakes, hot water, and MAGGI® Chicken Stock Bouillon cubes and allow it to simmer for 25 minutes.
Return fish to the pan and allow to cook for 10 minutes.
Cook pasta in boiling water until al dente. Drain pasta, discard water, and return to empty pot. Add olive oil to pasta and toss until all pasta is well coated.
Place cooked pasta on a large platter, pour the sauce over and serve.