Ingredients
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½ small onion , chopped
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½ small garlic clove , chopped
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15 g mushrooms , chopped
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1 small zucchini , chopped
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120 canned chopped tomatoes
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1/2 tsp dried herbs (a mix of basil, thyme, parsley)
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50 ml water
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1 haddock fillet
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15 g pasta
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Preheat the oven to 350°F. In a large saucepan, mix the onion, garlic, mushrooms, zucchini, canned tomatoes, mixed herbs, and water. Bring to a boil. Cover, and simmer gently for 15-20 minutes, or until all vegetables are cooked. Add a little more water if needed.
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While the vegetables are simmering, cook the haddock: place the fillet in an ovenproof dish and bake until fully cooked, about 20 minutes.
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Prepare the pasta according to package directions.
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Remove the vegetables and fish from heat. Blend or mash the fish and vegetables together until smooth, with soft lumps.
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Place some of the ratatouille on top of the pasta, and mix. Serve.
Please be mindful of any allergies you and/or your family may have before you try out this recipe.