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Using Vegeta Stock in a marinade brings out the natural flavour of ingredients. Use Vegeta in marinades while preparing any meat or fish prior to frying, barbecuing or baking.


500 g fish fillets (hake or sea perch)
2 teaspoons Vegeta Gourmet Stock Powder
3 tablespoons olive oil
½ teaspoon grated lemon rind
250 g spaghetti
½ teaspoon salt
2 garlic cloves, crushed
50-100 ml white wine
250 ml light cooking cream
1 tablespoon parmesan cheese, grated
1 tablespoon parsley, chopped

Preparation For this recipe you only need imagination!

Simple 4 Persons 35 min

  • 1 Using a paper towel dry the fish fillets well. Cut them into cubes, put in a bowl and sprinkle with Vegeta Gourmet Stock Powder. Pour over olive oil, sprinkle with lemon rind and mix. Let stand for about 10 minutes.
  • 2 Cook the spaghetti in boiling, salted water.
  • 3 Pour the olive oil, previously used in marinating, in a pan and heat up on medium heat. Fry the fish cubes briefly. Add garlic and wine and simmer until the wine evaporates (about 5-10 minutes). Pour in the cream, add spaghetti and stir well.
  • 4 Sprinkle with chopped parsley and parmesan cheese. Ready to serve.