Fettuccine with creamy fish sauce
5 servings
30 minutes
Fettuccine with creamy fish sauce is a refined dish of Italian cuisine that combines the delicate texture of pasta with the rich flavor of creamy fish sauce. This recipe is inspired by Mediterranean traditions where fresh fish and aromatic herbs form the basis of culinary art. Red fish infused with thyme acquires a sophisticated taste, while the creamy sauce with parmesan adds softness and depth. The flavor of the dish can be described as a harmonious blend of creaminess, garlic spiciness, and tomato sweetness. Fettuccine is perfect for festive dinners or cozy family lunches. This dish pairs wonderfully with a glass of white wine and fresh herbs, creating an ideal balance of flavors. In Italian gastronomy, it symbolizes sophistication and love for simple yet impeccably prepared ingredients.
1
Wash the fish and cut it into large cubes.
- Red fish (salmonids): 300 g
2
Dip the tomatoes in boiling water, then in cold water and peel off the skin.
- Tomatoes: 2 pieces
3
Cut the tomatoes into 4 pieces and remove the seeds and liquid.
- Tomatoes: 2 pieces
4
Cut the flesh of the tomatoes into cubes.
- Tomatoes: 2 pieces
5
Peel the onion and chop it into small cubes.
- Onion: 1 piece
6
Grate the garlic on a fine grater.
- Garlic: 1 clove
7
Mix the fish with salt, pepper, and thyme.
- Red fish (salmonids): 300 g
- Salt: to taste
- Ground black pepper: to taste
- Thyme: 1 tablespoon
8
In a large skillet, heat the oil and add the onion.
- Olive oil: 3 tablespoons
9
Cook the onion for about 1 minute, then add garlic, fish, and tomatoes.
- Onion: 1 piece
- Garlic: 1 clove
- Red fish (salmonids): 300 g
- Tomatoes: 2 pieces
10
Mix the cream with grated parmesan.
- Cream 30% fat: 250 ml
- Parmesan (Parmigiano Reggiano): 150 g
11
Cook the fish with vegetables for 5-8 minutes, then pour in the cream.
- Cream 30% fat: 250 ml
12
Cook the sauce on low heat for another 5 minutes.
13
Boil the pasta in salted water until almost cooked. Add it to the pan.
- Fettuccine: 400 g
14
Mix the pasta with the sauce and turn off the heat.
15
Before serving, sprinkle the pasta with chopped herbs and cheese.
- Parmesan (Parmigiano Reggiano): 150 g
