Ingredients
250g of spaghetti
Arroyabe White Tuna Fillets
Arroyabe Arroyabitos (baby eels)
Olive oil
½ onion
1 tablespoon flour
Fish stock
1 clove of garlic
1 red bell pepper
1 tomato
Salt
White pepper
Preparation
Chop the onion and bell pepper finely and fry them. Add the finely chopped garlic and tomato. When sautéed, add the flour, stirring it quickly for about 3 minutes, preventing it from browning.
Pour in the fish stock slowly while stirring constantly. Add salt and pepper to taste. Add the Arroyabe white tuna fillets and Arroyabitos and cook 5 minutes.
Meanwhile, start cooking the spaghetti separately. Once cooked “al dente” and drained, put in a bowl and cover it with the sauce. Serve with grated cheese.
