Spaghetti with cod and smoked salmon
4 servings
30 minutes
Spaghetti with cod and smoked salmon is a refined combination of seafood and classic Italian pasta. The dish was born in the search for flavor harmony: the tender cod fillet with a slight sweetness perfectly complements the rich aroma of smoked salmon, while fennel and leek add freshness and lightness. The creamy-wine sauce envelops the spaghetti, creating a velvety texture, while capers add a tangy note. This dish is perfect for a romantic dinner or festive lunch – it surprises with its depth of flavor while remaining simple to prepare. In Italy, such pastas are often served in coastal restaurants where fresh seafood is the foundation of culinary art. Pair it with a glass of dry white wine for complete enjoyment!
1
We cut the cod into medium pieces about 1 cm in size.
- Cod fillet: 2 pieces
2
Heat olive oil in a pan and add cod to fry until golden brown on top. About 2-3 minutes on high heat, stirring constantly.
- Cod fillet: 2 pieces
3
Then add diced fennel and sliced leeks, reduce the heat, and simmer for another 2-3 minutes.
- Fennel: 1 head
- Leek (white part): 1 piece
4
Then add diced smoked salmon, capers, and white wine and simmer for about 2 minutes.
- Smoked salmon: 200 g
- Pickled capers: 2 tablespoons
- Dry white wine: 50 ml
5
Add cream and simmer for another 2-3 minutes, then remove from heat, keeping the sauce warm.
- Cream 20% fat: 50 ml
6
At this time, we start boiling the spaghetti (can be replaced with fusilli, penne, or tagliatelle) according to the instructions on the package. After 2-3 minutes, we ladle some of the pasta water for the sauce and keep it in a bowl.
- Spaghetti: 500 g
7
When the spaghetti is ready, mix it well in a bowl with the sauce and add a little broth so that the sauce is not too dry.
- Spaghetti: 500 g
8
Finely chop the parsley (or cilantro) after removing the stems.
- Chopped parsley: 2 tablespoons
9
We serve spaghetti with sauce, sprinkled with finely chopped parsley on top.
- Chopped parsley: 2 tablespoons
