Creamy Paprika, Haddock & Courgette Linguine

Boil a kettle

Peel and finely chop (or grate) the garlic

Peel and slice the shallot[s] finely

Peel lengths off the courgette[s] with a peeler until you end up with a pile of courgette ribbons

Dissolve the vegetable stock mix and a generous pinch of salt in 50ml [100ml] boiled water

Add the smoked paprika and soft cheese and set aside to infuse – this is your creamy paprika stock

Add the linguine to a pot of boiled water with a large pinch of salt and bring to the boil over a high heat

Cook the linguine for 8-10 min or until cooked with a slight bite

While the pasta is cooking, heat a large, wide-based pan (preferably non-stick with a matching lid) with a drizzle of olive oil over a medium heat

Once hot, add the sliced shallot and chopped garlic and cook for 2-3 min or until beginning to soften

Add the haddock bites to the pan, give everything a good mix up and cook for an initial 1-2 min or until the haddock starts to turn opaque

Tip: Unevenly sized haddock bites? Chop any larger ones into bite-sized pieces!

Add the creamy paprika stock to the pan with the courgette ribbons

Stir it all together and cook, covered, for a further 4-5 min or until your fish is cooked through

Tip: Your fish is cooked once it turns opaque and flakes easily

Wash the rocket, then pat it dry with kitchen paper

Once the linguine is cooked, drain it, reserving a cup of the starchy pasta water

Add the cooked linguine to the pan with the sauce with a splash of starchy pasta water

Give everything a good mix up – this is your creamy paprika, haddock & courgette linguine