I always stock cans of Fish such as Tuna, Mackerel and Salmon, but NOT Kippers. Kippers are unfamiliar food to me and I have never used Kippers for cooking in my life. I decided to cook something with Kippers and this is the first attempt. Well… this is identical recipe to ‘Spaghetti Puttanesca with Canned Mackerel’ and I just replaced Mackerel with Kippers. Kippers are absolutely suitable to this dish.

Makes

2 Servings

Ingredients

2 servings Spaghetti
1 tablespoon Olive Oil
1 Onion
1 to 2 cloves Garlic *finely chopped
Chilli Flakes OR Fresh Chilli *as required
A handful Black Olives *chopped, optional
1 to 2 teaspoonfuls Capers *chopped, optional
6 to 8 Fillets Anchovies *chopped, optional
1 can (400g) Diced Tomatoes
1 tablespoon Italian Mixed Herbs
Salt & Pepper
1 can (200g) Kippers in Brine *I had about 120g fillets
2 tablespoons chopped Parsley *save some for topping

Method
  1. All vegetables should be finely or coarsely chopped. Drain canned Kippers and break into chunky pieces.
  2. Cook Spaghetti in boiling salted water according to the instruction on the package.
  3. Heat Olive Oil in a frying pan over medium high heat. Cook Onion and Garlic until soft. Add Chilli, Black Olives, Capers and Anchovies, and cook for a few minutes.
  4. Add Tomatoes and Herbs, cook until thickens, season with Salt & Pepper, then add drained Kippers and Parsley, and gently combine.
  5. Add the cooked and drained Spaghetti and stir. Sprinkle with the saved Parsley and enjoy.