250g of spaghetti
Arroyabe White Tuna Fillets
Arroyabe Arroyabitos (baby eels)
1 tablespoon flour
1 clove of garlic
1 red bell pepper
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.