Smoked Fish Fettuccine Recipe

Whenever I visited the local French market, La Cigale (opens every Saturday and Sunday) in Parnell, one of the things that I like to buy from there is the smoked fish. The smoked fish from this particular stall provides the freshest smoked fish in my opinion. I always feels very reluctant to buy smoked fish as I find most smoked fish are very salty. I know salt is essential to preserve the fish, but the saltiness is just too much. However, once I tried out this particular stall’s smoked fish, I fell in love with it. I no longer be buying smoked fish from any other places anymore. The smoked fish not only fresh, minimum salt are being used too. It suits my taste perfectly.

So during my previous trip to the French market, I bought myself a slice smoked Hapuka fish and smoked salmon each. This time round, I used the smoked Hapuka fish to cook pasta, which is also the recipe that I am going to share today.

The combinations of pasta, smoked fish, crispy croutons and pine nuts gives a nice and balance textures to this meal. Meanwhile, the zingy flavour from the lemon and spiciness from chilli flakes balance out the creaminess of the sauce too. Delicious! Oh, this is also a good meal to whip up whenever I am busy. With the additional of spinach in it makes this a balanced meal with a good source of protein, vegetables and carbohydrates. 

All photos, videos and recipes on CoasterKitchen are copyright protected. Please do not use the photos, videos and recipes without prior written permission. If you wish to republish this recipe, please rewrite the recipe in your own words (instead of copy and paste) and link back to my blog. Thank you very much!

Ingredients
Serves 3 – 4

3 tbsp olive oil
1 cup bread
1/4 cup pine nuts
2 cloves garlic
Salt, to taste
Pepper, to taste

3 tbsp olive oil
1 brown onion
4 cloves garlic
1 tsp chilli flakes
1/2 lemon, zest and juiced
300g smoked white fish
1/2 cup fresh cream
1/2 cup white wine (OPTIONAL) 

300g fettuccine 
3 litres water
30g salt

1/4 cup pasta water
1 tbsp caper
1/2 cup Parmesan cheese, grated
1 tsp dried parsley
200g baby spinach leaves (OPTIONAL)

1. Slice the bread into small squares.

2. Finely chop the garlic. 

3. Heat up a pan with olive oil, then add in pine nuts and bread. Toast them until golden brown.

4. Add in chopped garlic, and season with salt and pepper to taste. Set aside.

5. Finely dice the onion and finely chopped the garlic.

6. Roughly break the smoked fish and set aside.

7. Heat up a pan with olive oil. Add in chopped garlic and lemon zest. Sauté until fragrant.

8. Add in garlic, chilli flakes and half portion of the smoked fish. Sauté for another two minutes.

9. Add in white wine and bring it to boil.

10. Add in cream and bring it to boil again. The cover and simmer for about 20 minutes over low heat.

11. In a pot, add in salt and water. Bring it to boil.

12. Add in the fettuccine and boil it according to the package instructions.

13. Once the pasta are cooked, transfer the pasta to the simmering pan. Add in pasta water, dried parsley,caper, half portion of grated Parmesan cheese and remaining smoked fish. Mix well.

*No salt seasonings required as the smoked fish and pasta are already salted.


*Add more pasta water if the mixtures are too dry.

14. Lastly add in baby spinach and continue to cook until they are wilted. Serve immediately.

15. Topped the pasta with crispy croutons and pine nuts. Sprinkle some Parmesan cheese on top and cracked some black pepper before serving. 

Smoked Fish Fettuccine Recipe

  • Servings: 3-4
  • Difficulty: Easy
  • Print


Credit: CoasterKitchen

All photos and recipes on CoasterKitchen are copyright protected. Please do not use the photos and recipes without prior written permission. If you wish to republish this recipe, please rewrite the recipe in your own words (instead of copy and paste) and link back to my blog. Thank you very much!

Ingredients

  • 3 tbsp olive oil
  • 1 cup bread
  • 1/4 cup pine nuts
  • 2 cloves garlic
  • Salt, to taste
  • Pepper, to taste
  • 3 tbsp olive oil
  • 1 brown onion
  • 4 cloves garlic
  • 1 tsp chilli flakes
  • 1/2 lemon, zest and juiced
  • 300g smoked white fish
  • 1/2 cup fresh cream
  • 1/2 cup white wine (OPTIONAL) 
  • 300g fettuccine 
  • 1/4 cup pasta water
  • 1 tbsp caper
  • 1/2 cup Parmesan cheese, grated
  • 200g baby spinach leaves

Directions

  1. Slice the bread into small squares.
  2. Finely chop the garlic. 
  3. Heat up a pan with olive oil, then add in pine nuts and bread. Toast them until golden brown.
  4. Add in chopped garlic, and season with salt and pepper to taste. Set aside.
  5. Finely dice the onion and finely chopped the garlic.
  6. Roughly break the smoked fish and set aside.
  7. Heat up a pan with olive oil. Add in chopped garlic and lemon zest. Sauté until fragrant.
  8. Add in garlic, chilli flakes and half portion of the smoked fish. Sauté for another two minutes.
  9. Add in white wine and bring it to boil.
  10. Add in cream and bring it to boil again. The cover and simmer for about 20 minutes over low heat.
  11. In a pot, add in salt and water. Bring it to boil.
  12. Add in the fettuccine and boil it according to the package instructions.
  13. Once the pasta are cooked, transfer the pasta to the simmering pan. Add in pasta water, dried parsley, caper, half portion of grated Parmesan cheese and remaining smoked fish. Mix well.
  14. Lastly add in baby spinach and continue to cook until they are wilted. Serve immediately.
  15. Topped the pasta with crispy croutons and pine nuts. Sprinkle some Parmesan cheese on top and cracked some black pepper before serving. 

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