In France, cooking is a serious art form and a national sport.
The summer season just feels like a time for eating as much fresh vegies and food I can get my hands on! However I did not have fresh fish for this recipe and just used what I could find frozen here in Czech BUT this recipe was inspired today by thinking about my family back home in the beautiful sunshine state of Florida where you can catch and eat fresh fish everyday of the year. The herbs all came from my garden and the cream came from the raw milk I buy for Micha everyday!
So go grab some fresh fish, a bottle of white wine and get ready to cook the absolute most delicious creamy fish pasta you've ever eaten! Only about half of my experimentation's with new recipes are edible but this one blew me away with how good it came out! You will never go buy this in a restaurant again:) Micha and I are so full right now that the only appropriate thing to do after eating so much is to go for a walk then call it a night watching a movie!
So give this recipe a try and let me know how it turns out!
Preparation time: 15 minutes or less
300 g light white fish e.g. whiting, herring or fish of your choice!
2 cups of your favorite pasta (I use my mother in-law's homemade fettuccini style)
1 stick of butter (125g) butter
1 tablespoon olive oil
½ large onion, finely diced
¼ cup white wine + extra for drinking with your delicious dinner!
1 1/2 cups cream (I use fresh off my raw cow milk)
2 cloves garlic, finely diced
2 tablespoon fresh chopped chives
1 tablespoon fresh chopped basil + 2 leaves chopped for garnish
1 teaspoon fresh chopped parsley
½ small lemon
1 tablespoon fresh red chilli pepper, sliced
¼ cup grated Parmesan
½ teaspoon raw sugar
Salt and pepper, to taste
1. Bring water to boil, add one drop olive oil, salt and pasta.
2. Boil as per packet instructions.
3. In a small saucepan, heat the olive oil and butter on medium heat, add onions and sauté
4. Add garlic, then white wine, salt and pepper, stir and simmer for 1 minute.
5. Reduce heat to low, add basil, parsley and ¾ of the chives.
6. Slowly add the cream whilst stirring. Simmer for 3 minutes, stirring occasionally.
7. Add lemon juice, raw sugar and ¾ of the Parmesan, and stir regularly, whilst
simmering for next 2 minutes.
8. In a medium hot frying pan, heat some butter and pan fry the fish fillets with some salt and
9. Turn once after 4 minutes and cook a further 1 minute, depending on size of the fish.
10. Break fish into small chunks, add to the simmering sauce and stir.
11. Drain the pasta and transfer to a big serving bowl. Cover with sauce.
12. Garnish with remaining Parmesan and chives and basil, chili and serve.
Cooking with Joanna
My passion for food is a huge part of my life. I love trying new foods and creating new and interesting recipes.