Why you should try pasta with white fish and cream
This recipe is great because it uses simple ingredients that most people have in their kitchen. The combination of pasta with white fish and cream creates a mild flavour that both children and adults usually enjoy. You can use any type of white fish like cod or haddock depending on what is fresh at the market. It is a reliable way to get more seafood into your weekly meal plan without much effort.
How to get pasta with white fish and cream ready
Cook pasta: Bring a large pot of salted water to the boil and add the pasta. Cook it according to the package instructions until it is just soft. Drain the water but keep a small amount of the cooking liquid for the sauce later. Set the pasta aside while you prepare the fish.
Prepare fish: Cut the white fish into bite sized chunks and season them with salt and pepper. Heat the olive oil in a frying pan over medium heat. Fry the fish pieces for a few minutes until they turn white and opaque. Remove the fish from the pan and set it aside on a plate.
Make sauce: Add the crushed garlic to the same pan and fry it quickly without letting it brown. Pour in the double cream and bring it to a gentle simmer. Add the spinach and let it wilt into the warm cream for a minute. Squeeze in some lemon juice to give the sauce a fresh taste.
Combine ingredients: Put the cooked pasta and the fried fish back into the pan with the cream sauce. Stir everything together gently so the fish does not break apart too much. If the sauce is too thick, add a splash of the saved pasta water. Serve the finished Pasta with White Fish and Cream immediately in warm bowls.
Good advice for making pasta with white fish and cream
Choosing a firm white fish like cod or pollack helps the chunks stay whole when you mix them with the pasta. You can add extra vegetables like peas or cherry tomatoes to give the dish more colour and texture. If you want a lighter version, you can replace half of the double cream with milk or a splash of pasta water. Always taste the sauce before adding the fish back in to see if it needs more salt or lemon. This pasta with white fish and cream is best eaten fresh as the cream sauce can thicken quite a bit when it cools down. If you have leftovers, add a little milk when reheating to make the sauce smooth again.
Adding some fresh herbs like parsley or dill at the very end provides a lovely aroma that complements the seafood.
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