Spaghetti alla Puttanesca With Fresh Parsley and Capers

Start by preparing your ingredients: finely chop the brown onion; thinly slice the garlic; chop the fresh parsley; and if the Nile perch is not already in portions, cut it into serving size pieces. Set these aside.

Prepare the chicken stock by combining each stock cube with 450-500ml of boiling water, stirring until dissolved. Measure out 100ml of stock per person and set aside.

In a large pot, bring water to a boil for the spaghetti. Once boiling, add the spaghetti and cook according to package instructions until al dente. Reserve about a cup of pasta water for later use, then drain the spaghetti and set aside.

While the spaghetti is cooking, heat olive oil (1 tablespoon per person) in a large skillet over medium heat. Add the chopped onion and sliced garlic, and sauté until they are soft and fragrant.

To the skillet, add the tomato paste and stir for about 2 minutes until it darkens slightly. Then, add the prepared chicken stock, tomato passata, baby capers, and dried chilli flakes (use according to taste). Stir to combine.

Let the sauce simmer on low heat for about 10 minutes to allow the flavors to meld. If the sauce becomes too thick, add a splash of reserved pasta water to reach your desired consistency.

In another pan, lightly season the Nile perch with salt and pepper, and cook over medium heat until the fish is cooked through and easily flakes with a fork. This should take about 4-6 minutes per side, depending on thickness.

Add the cooked spaghetti to the sauce and toss well to ensure the spaghetti is evenly coated. If the mixture is too dry, add a little more of the reserved pasta water.

Serve the spaghetti on plates, top each with a piece of cooked Nile perch, and garnish with the chopped fresh parsley. Offer additional chilli flakes on the side for those who prefer it spicier.