500 g king fish, fillet
4 cups water or 1 liter
2 bay leaves
2 tablespoons vegetable oil or 30 ml
1 medium onion or 100 g, finely chopped
1 stalk celery or 50 g, finely chopped
1 small carrot or 50 g, finely chopped
2 cloves garlic, finely chopped
2 tablespoons tomato paste
3 medium tomato or 400 g, diced
1 teaspoon dried basil
1 teaspoon ground dried thyme
1 teaspoon chilli flakes, dried
½ cup water or 125 ml, hot
2 cubes MAGGI® Chicken Bouillon or 20 g
1 packet pasta shells or 450 g
8 cups water or 2 liters
1 tablespoon olive oil or 15 ml
Place King Fish Fillet in a medium saucepan, add 1 ltr Water and Bay Leaves and cook until fish is cooked, about 10 minutes. Remove from pan, discard water and bay leaves and allow fish to cool.
Heat Vegetable Oil in a large sauce pan, sauté Onions until soft, add Celery, Carrots, Garlic, Tomato Paste and cook for 2-3 minutes.
Add diced Tomatoes, dried Basil, Thyme, Chili Flakes, Hot Water, and MAGGI® Chicken Bouillon and allow to simmer for 25 minutes.
Return fish to the pan and allow to cook for 10 minutes.
Cook Pasta in boiling Water until Aldente. Drain pasta, discard water, and return to empty pot. Add Olive oil to pasta and toss until all pasta is covered.
Place cooked pasta on a large platter, pour the sauce over and serve.