Spaghetti with Scorpionfish and Artichokes

Name: Spaghetti with Scorpionfish and Artichokes
Prep time: 30 min
Cook time: 50 min
Total time: 80 min
Yield: 4
Ingredients: Gluten-free Spaghetti pasta 11.3 oz; Scorpionfish 1.8 lbs; Artichokes 1.1 lbs; White wine 1.7 oz; Fine salt to taste; Black pepper 1 pinch; Extra virgin olive oil 4 tbsp; Lemons 1; Garlic 1 clove; White onions 2.8 oz; Carrots 2 oz; Celery 1.8 oz; Bay leaves 2 leaves; Ground black pepper 6; Water 4 ¼ cups; Fine salt to taste; White wine ¼ cup

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568

Calories per serving

Gluten Free
Lactose Free

Energy Kcal 568
Carbohydrates g 72
of which sugars g 7.6
Protein g 27.8
Fats g 17
of which saturated fat g 2.66
Fiber g 7.6
Cholesterol mg 48
Sodium mg 786

Difficulty: Average
Prep time: 30 min
Cook time: 50 min
Serving: 4 persone
Cost: Average

PRESENTATION

If the persistent rain outside keeps you from going out, there is nothing better than getting into the kitchen to prepare something tasty! These gloomy days that seem longer than usual are perfect for dedicating yourself to recipes that require a little more patience and whose result will reward you: the scorpionfish and artichoke spaghetti! A recipe that will delight everyone, even those who are gluten intolerant! The true stars of this first course are, in fact, the gluten-free spaghetti, plunged into a flavorful land and sea sauce. The tender and delicate meat of the scorpionfish meets the sweet-bitter taste of the artichoke, all flavored with a delicious fish broth that the spaghetti absorbs for an intense taste. So what are you waiting for? Get to work starting with cleaning the fish!

Also try these recipes with scorpionfish:

Gnocchi with scorpionfish ragout and bottarga
Livornese style fish stew

INGREDIENTS

568

Calories per serving

Gluten-free Spaghetti pasta 11.3 oz (320 g)

Scorpionfish 1.8 lbs (800 g)

Artichokes 1.1 lbs (500 g)

White wine 1.7 oz (50 g)

Fine salt to taste

Black pepper 1 pinch

Extra virgin olive oil 4 tbsp (60 g)

Lemons 1

Garlic 1 clove

for the fish broth: White onions 2.8 oz (80 g); Carrots 2 oz (60 g); Celery 1.8 oz (50 g); Bay leaves 2 leaves; Ground black pepper 6; Water 4 ¼ cups (1 l); Fine salt to taste; White wine ¼ cup (50 g)

Preparation

How to prepare Spaghetti with Scorpionfish and Artichokes

To prepare the scorpionfish and artichoke spaghetti, first start with the cleaning of the scorpionfish: make an incision along the belly with a knife 1 from the head to the tail, then remove the entrails 2 and rinse it well under cold water 3.

Remove the fins using scissors 4, make a cut with a sharp knife along the back 5 and make an incision near the end close to the tail to facilitate filleting. Start filleting the scorpionfish by sliding the blade 6 and proceed the same way for the other fillets.

Once the scorpionfish is filleted 7, set aside the fillets and the scraps 8; the latter will be used for the fish broth. Now focus on preparing the broth: take celery, onion, and carrot and chop them coarsely 9.

In a pot, pour the oil, add the vegetables 10 and sauté them for about 2 minutes. Add the scorpionfish scraps and cook for about 3 minutes, stirring occasionally and being careful not to let them stick. Deglaze with the wine 12,

then pour in water until all ingredients are completely covered 13, add salt and peppercorns 14 and let it cook over moderate heat for at least 30 minutes. Clean the artichokes: remove the tougher outer leaves until you reach the heart with the light-colored part near the stem. Use a small knife to remove the more fibrous part of the stem 15,

remove also the harder tips 16. Then cut the artichokes, remove the inner fuzz, slice them 17 and place them in a bowl with cold water and lemon to prevent them from turning black 18.

Finally, cut the scorpionfish fillets into chunks 19 and set them aside. Meanwhile, in a pan with a little oil, sauté a clove of garlic 20, then remove it and add the artichokes 21.

Salt 22 and pepper them, and cook for about 6-7 minutes. When they have softened and are almost ready, add the scorpionfish 23, deglaze with wine 24, cook for a maximum of 2-3 minutes and then turn off the heat.

Strain the broth 25 and use it, pouring it into a fairly large and deep pan. Take the spaghetti 26 and cook them in the broth 27 to absorb all the flavors, making sure the pasta is covered and stirring occasionally to prevent sticking.

When the spaghetti is cooked, add the artichokes and the scorpionfish 28, mix everything well, and your scorpionfish and artichoke spaghetti are ready to be served! 30

Storage

It is preferable to consume the scorpionfish and artichoke spaghetti right after preparation, otherwise, you can store them in the fridge for up to one day!

Freezing is not recommended.