If you’ve been loving the comforting pasta dishes here on ManchesterFoodTourist.com, this one deserves a spot in your rotation. It’s rich without being heavy, fresh without being fussy, and makes the most of one of the UK’s most underrated fish: coley.

Served tossed through linguine, this creamy coley and prawn pasta feels like something you’d order in a seaside trattoria — but it’s weeknight easy and surprisingly affordable.

Why Cook with Coley?

Coley is a sustainable white fish often overlooked in favour of cod or haddock. It’s firm, slightly sweet and holds its shape beautifully in sauces, making it perfect for pasta dishes like this.

Pair it with fresh prawns and you’ve got a balanced seafood combination: flaky, tender fish and sweet, juicy prawns coated in a lightly creamy tomato sauce with garlic, chilli and lemon.

Ingredients (Serves 2–3)

250g linguine

2 coley fillets (approx. 400–500g), skin removed, cut into chunks

150–200g fresh prawns, peeled and deveined

1 small onion, finely diced

2 garlic cloves, minced

1 red chilli, finely sliced (optional)

1 tsp smoked paprika

½ tsp dried oregano

100ml dry white wine (optional)

1 x 400g tin chopped tomatoes

150ml fish or vegetable stock

2 tbsp double cream

Zest of ½ lemon

Juice of ½ lemon

Small handful fresh parsley, chopped

Olive oil

Salt & freshly ground black pepper

Method

1. Build the base

In a wide frying pan, heat 2 tbsp olive oil over medium heat. Add the diced onion with a pinch of salt and cook gently for 5–7 minutes until soft and lightly golden.

Stir in the garlic, chilli, smoked paprika and oregano. Cook for 1 minute until fragrant.

2. Create the sauce

Pour in the white wine and let it bubble for 2–3 minutes to reduce slightly.

Add the chopped tomatoes and stock. Simmer for 10 minutes until the sauce thickens slightly. Stir in the double cream and lemon zest. Taste and season well.

3. Cook the linguine

Bring a large pan of well-salted water to the boil and cook the linguine according to packet instructions until al dente which should take around the same time for the fish to cook.

4. Cook the seafood

Gently nestle the coley chunks into the sauce. Simmer for 4–5 minutes until just cooked through.

Add the prawns and cook for a further 2–3 minutes until pink and opaque. Be careful not to overcook — seafood cooks quickly.

5. Bring it together

Add the drained linguine straight into the sauce. Toss gently, adding a splash of reserved pasta water if needed to loosen everything.

Finish with lemon juice and chopped parsley.

Serve immediately with extra black pepper and, if you like, a drizzle of good olive oil.

What Makes This Dish Work

Coley holds its texture in sauce without falling apart Prawns add sweetness and richness Lemon lifts the cream and keeps it fresh Linguine clings perfectly to the sauce

It’s comforting, but not heavy. Creamy, but balanced. Exactly the kind of dish that makes staying in feel like a treat.

Tips & Variations

Add a handful of spinach in the final minute for extra colour.

Swap cream for crème fraîche for a slight tang.

Add a pinch of chilli flakes for more heat.

A little grated Parmesan works — even if it breaks the “no cheese with seafood” rule. We’re rebels here.