Eat healthy in the new year with these fish and vegetable recipes

“Veggies & Fish” is a new cookbook written by Bart Van Olfen, chef and advocate for sustainable fishing. # retweet

If you’re looking for new, delicious ways to add more vegetables and fish to your diet, advocate for sustainable fishing and chef Bart Van Olfen has the perfect cookbook.

Join New Day NW to make their own personal, rustic version of pasta – Tomato & Tuna Gnocchetti. The recipe is featured in the new “Veggies & Fish” cookbook.

Get the latest from Bart Van Olphen on Instagram and YouTube.

Tomato and Tuna Gnocchetti

Shortly after the COVID-19 pandemic began, celebrity Italian chef Massimo Bottura launched an amazing daily cooking show on Instagram. of his thoughts? Cook something today and use leftovers for another dish tomorrow. Serve this pasta with tomato sauce and two tuna, with enough to make my own Forno pasta.

Serves 2 plus leftovers
Preparation time: 30 minutes

Salt and pepper to taste

16 oz (455 g) Gnocchetti Sardi or other small pasta

2 leeks, finely chopped

1 red chile, seeded and finely chopped

2 garlic cloves, finely minced

3 salted anchovies, soaked to remove excess salt and drain

4 cups (600 g) cherry tomatoes

2 tablespoons capers, washed and drained

2 teaspoons of red wine vinegar

Three 5-ounce (142 g) cans of tuna, drained

2 sprigs basil, leaves only

Bring a medium saucepan of salted water to a boil and cook pasta according to package directions, until done.

Meanwhile, heat a little olive oil in a large skillet over medium-high heat and cook shallots and hot peppers until softened, 1 minute. Add garlic and anchovies, and stir until anchovies are wilted, 1 to 2 minutes. Leave the skillet in the wine before adding the tomatoes, capers, vinegar, rosemary, and thyme. Reduce the heat, cover, and simmer for 10 minutes for the flavors to blend.

Remove the rosemary and thyme sprigs from the sauce. Fold the tuna.

Drain the pasta and add to the skillet with the tomato and tuna sauce.

Garnish with basil, drizzle with some olive oil and finish with freshly ground pepper.

About the Chef:

Arguably one of the world’s most ardent advocates of sustainable fishing and fish enthusiasts in general, Bart van Olfen is arguably one of the world’s most ardent advocates of sustainable fishing. Named “World’s Most Sustainable Seafood Entrepreneur” in 2008; His book “Bart’s Fish Tales” won the 2018 Gourmand World Cookbook Award for “Best Fish and Seafood Cookbook”; The “Canned Fish Cookbook” has become a lifeline for chefs during the pandemic. He is also the co-founder of sustainable seafood brand Sea Tales, which is available in grocery stores across the United States. He divides his time between Amsterdam and New York City.

Section Producer Susie Wiley. Watch New Day Northwest 11 AM Days of the Week Day King 5 and broadcast live on Call New Day.

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