Spaghetti with seafood

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.