Fish Stock Pasta

  • fishstockpasta1
  • fishstockpasta2

Oh, with artichokes, all cooked in one pot.

Why use water when you can use fish stock to cook the pasta and be the sauce..?

Man, I have so much fish stock.


  • 1/4 pound linguine, whole wheat
  • 3 cups fish stock
  • 1 cup of kale, chopped
  • 1 can artichokes, drained and chopped
  • 1/2 cup tomatoes, chopped
  • 1 pat butter
  • 1 teaspoon fresh thyme

Break the linguine in half. Put in a wide pan with the artichokes, kale, tomatoes, thyme, and fish stock. Bring to a boil, then turn down the heat to simmer and cook for 15 minutes. Then turn off the heat and stir in a pat of cold butter. Season to taste. Let sit for 10 minutes with the lid on.

I garnished mine with a salmon steak. It was perfect…

November 25, 2014 Comments (0) Pasta, Seafood

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