A hearty, cozy, family dinner - it's that simple. There is no need to invent or invent something there. It is enough to take something customary and unusual and turn a dish that has set the teeth on edge, like pasta and fish, into such a restaurant masterpiece.
Ingredients:
- colored pasta (I have tomato spaghetti from Makfa)
- fillet of any sea fish (in this case tilapia, but pollock is also possible)
- cream
- salt
- pepper
- vegetable oil
- hard cheese (parmesan or any other)
- onions (ready-made from the store is used here)
- Bay leaf
- sweet peas
- spices for fish
How to cook:
1. Defrost the fish, cut into cubes and fry in vegetable oil. Season with salt, pepper, sprinkle and add allspice peas. Everything by eye and to taste.
2. Pour cream into the almost finished fish. No need to feel sorry for them. It's good if the fish pieces float in the cream.
3. Cover the pan with a lid and darken its contents over low heat for 3-5 minutes. Then stir and taste with salt.
4. While the fish is being cooked in cream, boil the pasta. We wanted colored people. There were no greens in the store, so the choice fell on tomato ones. They taste almost no different from ordinary pasta or spaghetti, as in this case.
It just looks beautiful on a plate.
Boil the pasta as you like - until soft or not quite. Throw in a colander to drain excess liquid.
5. Grate any hard cheese. Dice the onion and fry until crisp in vegetable oil. I have a ready-made onion, industrial, from a bag. This is sold in the store, in the seasoning department. Very helpful when there is no time.
6. The pasta and fish are ready. Time to serve.
Put the pasta on a plate, put the fish in cream on top, sprinkle with grated cheese and fried onions.
Everything! Bon Appetit!
Bon Appetit!
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