Tagliatelle with red mullet, saffron and bay leaf

Ingredients

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The following ingredients have 4 Servings

• 1 tbs extra virgin olive oil, plus extra to drizzle
• 6 bay leaves, stems removed, ground in a mortar and pestle to a powder, plus 2 whole leaves
• 4 garlic cloves, finely chopped
• 2 x 400g cans Ardmona Diced Tomatoes
• Pinch of saffron threads
• 400g tagliatelle (or linguine)
• 500g red mullet fillets, skin removed
• 1/2 cup finely chopped flat-leaf parsley

Instruction

• Heat oil in a large heavy-based saucepan over medium heat. Add whole and ground bay leaves and garlic, then cook for 30 seconds or until garlic is softened slightly. Add tomato and saffron and simmer over medium heat, stirring occasionally, for 20-25 minutes until the sauce has thickened.
• Meanwhile, cook the pasta in a large saucepan of boiling salted water according to packet instructions.
• Add the fish fillets to the tomato sauce and cook for 1 minute, then remove from the heat, cover and stand for 2-3 minutes further until fish is just cooked. Season with sea salt and freshly ground black pepper, then stir with a wooden spoon to gently flake the fish through the sauce.
• Drain pasta well, then add to the sauce. Return the pan to low heat and toss to combine. Season to taste, add parsley and a good lug of olive oil, then toss again to combine. Serve immediately.