3spaghetti And Seafood Casserole

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Ingredients

1 tbsp olive oil 15 mL
 
3/4 lb sea bass or halibut fillets, skin removed, cut in 2-inch/5 cm cubes 375 g
 
3/4 lb salmon fillets, skin removed, cut in 2-inch/5 cm cubes 375 g
 
1 onion, finely chopped 1
 
4 cloves garlic, finely chopped 4
 
1/4 tsp hot red pepper flakes l mL
 
1 28-oz/796 mL tin plum tomatoes, with juices, pureed or broken up 1
 
1 lb spaghetti or linguine, broken in 2-inch/5 cm pieces 500 g
 
4 cups homemade fish stock (page 57), vegetable stock or water 1L
 
1/2 lb cleaned shrimp (page 73) 250 g
 
1/2 lb mussels, cleaned Salt and pepper to taste 250 g
 
2 tbsp chopped fresh parsley 25 mL

Description

This Spaghetti And Seafood Casserole Is Prepared With A Medley Of Fish, Mussels And Shrimp With Vegetable Stock. Cooked With Salmon, Sea Bass, Along With Tomatoes, Shrimp And Mussels, The Spaghetti Is Cooked With The Broth And Seafood And Served With A Sp

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