Spaghetti with Sea Pike or Barracuda
Traditional Recipe in a pot and also with the Bimby.

Today I propose a light and tasty dish that is also easy and economical to make. This recipe can be executed with any type of white meat fish, therefore delicate. Ideal for all ages especially for those who need to follow a light diet.
Here you will find a video where I show you how to fillet a barracuda or sea pike.

These recipes were thought for you:

Cost: Economical
Preparation time: 20 Minutes
Portions: 4
Cooking methods: Boiling, Cooking with kitchen robot, Stovetop
Cuisine: Regional Italian
Region: Sicily
Seasonality: All seasons

291.99 Kcal

calories per serving

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Energy 291.99 (Kcal)
Carbohydrates 22.47 (g) of which sugars 1.43 (g)
Proteins 33.23 (g)
Fat 7.85 (g) of which saturated 1.02 (g)of which unsaturated 0.35 (g)
Fibers 1.70 (g)
Sodium 349.51 (mg)

Indicative values for a portion of 333 g processed in an automated way starting from the nutritional information available on the CREA^* and FoodData Central^** databases. It is not food and / or nutritional advice.

^* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ^** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients

Let’s do the shopping

1.5 lbs pike (or barracuda)
2 cloves garlic
1 bunch parsley
5 oz tomato (ripe)
2 tbsp extra virgin olive oil
4 cups water
1 tsp salt
to taste pepper
11 oz spaghetti
to taste roast herbs

Spaghetti with Sea Pike or Barracuda

Tools

What we need to make the

1 Pan
1 Bimby
Small Pot
Fine Mesh Strainer tight mesh
Pot

Preparation: Spaghetti with Sea Pike or Barracuda

This is the barracuda or sea pike.
Fillet it or have it filleted, but keep the head and the bones as they are useful for making a good broth.
Get the fillets and..
Cut them into pieces and moisten with extra virgin olive oil and herbs to taste. If you want to see how I make the herbs click here
Distribute the fish in the Varoma and close with the lid.
Put the parsley in the bowl and chop for 10 sec speed 7, then gather with the spatula and set aside.
Now chop the garlic and parsley stems for 10 sec at speed 5. Gather with the spatula and..
add 2 tbsps of extra virgin olive oil and flavor for 3 mins. at 230°F speed 1 with the basket in place of the measuring cup.
Cut the tomatoes into coarse pieces and add them to the bowl, along with …
the fish head and bones,
1 level tsp of salt,
4 cups of water.
At this point put the lid on and place the Varoma with the fish inside.
Cook for 20 mins, at Varoma speed 1
Once cooking is finished, remove the Varoma and set it aside, then blend the broth for 20 sec at speed 5.
Place the tight mesh strainer over a small pot, and..
Strain the broth.
Put the strained broth back into the bowl and bring it back to a boil for 5 mins. at 212°F speed spoon. With the basket on top.
After the time has passed, open the measuring cup and add 14 oz of spaghetti, cook for the time indicated on the package, at 212°F spoon speed counter-clockwise with the basket on top.
At the end of cooking, transfer the pasta to a bowl, add the fish, parsley, and a pinch of ground pepper.
Serve hot. Here is the Spaghetti with Sea Pike or Barracuda, with our Bimby.
This is the barracuda or sea pike. Fillet it or have it filleted, but keep the head and the bones as they are useful for making a good broth.
Make the fillets and cut them into pieces and moisten with extra virgin olive oil and herbs to taste. If you want to see how I make the herbs click here
In a pan, sauté the chopped garlic with the parsley and extra virgin olive oil for a few minutes,
Then add the cut tomatoes, water, and salt. Bring back to a boil, then add the fish, starting with the bones.
Let them cook for about 20 minutes.
After the time has passed, strain the broth with a strainer.
and add the fillets, which should cook for only 3 or 4 minutes
In the meantime, put the water for the pasta on the stove, and as soon as it boils, toss it.
Cook it al dente.
At the end of cooking, transfer the pasta to a bowl, add the fish, parsley, and a pinch of ground pepper.
Serve hot. Here is the Spaghetti with Sea Pike or Barracuda,