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2. Just as the peppers begin to soften add the beer, salt and taste. Add the fish, cover and allow the fish to cook, turning if using large pieces. Take care not to overcook.
3. Remove the fish from the pot to a plate to cool down. Remove the bay leaves and blend with a hand blender.
4. Strain the cooking liquid, return to the pot, add stock or water and bring to boil and add the pasta. The pasta should be cooked "wet" and some sauce should remain at the end. While the pasta cooks, debone the fish and cut into large chunks.
5. When pasta is ready, check seasoning and add the fish, stir gently and finally add the coriander.