"Fresh Seafood from Cornwall,
delivered to your door!"

Sign up for our newsletter
Recipe List

Special Seafood Pasta

Many thanks to Valerie Webb for this recipe

g dried (or fresh) Pasta - Tagliatelle is good

For stock :

x medium carrot sliced
x small lemon sliced
x small onion sliced
x bay leaves
x Pinch of salt
x Pinch of pepper
ml fresh dill/fennel leaves
ml light vinegar

For sauce :

g courgette
g carrot
ml olive oil
ml dill/fennel leaves
ml tomato puree
ml single cream
Salt and pepper
Notes: You could use fresh tarragon instead of Dill/Fennel leaves. This recipe produces a thick sauce. If you prefer a more liquid sauce add more stock and/or cream.


Wash and scrub the courgettes and cut off the ends. Wash and scrub the carrots but don't peel them unless they are very old just. Cut off the ends

Lightly chop the fresh Dill/Fennel leaves.

Slice the carrot, lemon and onion for the stock and put into a deep frying pan or large saucepan with the rest of the stock ingredients (there should be enough water so that it will cover the fish when you put it in later). If the courgette is big, cut into 4 lengthwise and cut out the seeds, otherwise leave whole.

Slice the courgette and carrot for the sauce into very thin round slices (a mandolin or a vegetable peeler is good for that).


Bring the stock pan to the boil, and simmer for 10 minutes.

Add the fish and bring back to the boil. When it boils, leave for 10 seconds then remove the pan from the heat.

Leave for 5 minutes then take out the fish with a slotted spoon and put in a foil covered dish to keep warm.

Strain the stock and keep it (you'll use some for the sauce and can freeze the rest). Discard the stock vegetables.

Heat the olive oil in a heavy based saucepan then add the thinly sliced courgette and carrot. Cover and cook on medium heat stirring occasionally until softened.

After 5 minutes add the Dill/Fennel leaves, 180ml of the stock and season with salt & pepper. Bring back to the boil then simmer covered for 10 minutes while you cook the pasta.

Bring a large saucepan of water to boil then add the pasta and cook according to the instructions.

Add the tomato puree and a further 180ml (based on serving 4) of the stock to the sauce. Bring back to the boil then simmer covered for another 5 minutes then add the cream. Adjust seasoning to taste.

Add the fish to the sauce then stir gently to mix.

Serve with the pasta as soon as it is cooked.