Go from pan to plate in 30 minutes with this fish and pasta dish. Fideua is a popular Spanish-Iberian Peninsula dish made from toasted pasta instead of rice. Toasting the pasta for a couple of minutes brings out a delicious toasted wheat flavor and cuts your cooking time in half. You can serve this directly from the pan at the table, or transfer to a platter.
- Cook Time
- Prep Time
- 4 to 6Servings
- 1 tablespoon extra virgin olive oil
- 1 pound dry spaghetti, broken into 2- to 3-inch pieces
- 2 roasted red peppers, sliced
- 1 medium red onion, thinly sliced
- 4 garlic cloves, minced
- ½ cup canned diced tomatoes, or 3 fresh tomatoes, diced
- 1 heaping tablespoon smoked paprika (pimenton)
- Pinch of crushed red pepper
- Pinch of saffron threads
- 4 (6-ounce) halibut or cod filets, cut into 2-inch chunks
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- Garnish: lemon slices and chopped flat leaf parsley
1. Heat evoo in a large sauté pan over medium heat. Add pasta and cook, stirring occasionally, for 1 to 2 minutes, until most of it is toasted.
2. Add peppers, onion, garlic, tomatoes, paprika, red pepper, saffron, fish, salt, and pepper to the pan with the pasta. Add 4 cups of water, cover, and cook for 15 to 20 minutes, until water is absorbed.
3. Carefully serve from pan or transfer to a platter. Garnish with lemon slices and fresh parsley. Serve immediately.