Creamy smoked fish fettucine

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Smoking (salting and drying) was a process used centuries ago to preserve foods, especially fish, which was

often a staple in diets. Folk did this in bountiful times, so when leaner times came (and before the invention

of fridges and preservatives), they would not starve. The unique smokey flavours from the fish permeate

through the cream in the recipe below, to create the most moreish sauce. If you want to enhance the dish

little more, add a pinch of saffron also. Stave off the winter chills with this uber-comforting creamy

smoked fish pasta.

Prep time: 7 mins

Cook time: 20 mins

Serves: 4-5 people

Ingredients

Breadcrumb topping

1 cup breadcrumbs (I make mine from some oldish ciabatta, or use panko)

2 cloves garlic, finely diced

cup olive oil

Good pinch salt

1 teaspoon chilli flakes

Creamy fish

400ml cream

Good pinch salt

200g smoked fish (I used Trevally from Pak’nSave)

2 cloves garlic, finely diced

red chilli chopped (optional)

100ml white wine

Juice lemon

20 clams

Good bunch flat-leaf parsley, finely chopped

200g blue cod, chopped into bite-size pieces

20 prawns with tails

500g fettuccine (I used fresh)Method

1.Pour cream into a medium pot and crumble about 75 per cent of the smoked fish into it. Pop it on a low heat and gently poach for about 15 minutes.

2.Next start on the breadcrumbs. Heat the oil and chilli flakes in a medium frying pan over medium-low heat, stirring occasionally, until the pepper flakes are sizzling, about 3-4 minutes.

3.Turn the heat to medium, add the breadcrumbs, and cook, stirring often, until the crumbs are deep golden, about 3 minutes. Add the garlic and cook, stirring, for about 1 more minute until garlic cooked. Remove from the heat, stir in the parsley, and season with salt to taste. Set aside.

4.Now work on the clams. Pour a splash of oil into a medium pan that has a lid. Heat to a medium-high heat and add in your chilli.

5.Cook for a minute and add in the garlic. Cook for a further minute then pour in the wine and lemon juice and bring to the boil.

6.Pop in the clams and put a lid on the pan. Cook for about 1-2 minutes until the clams have opened. Remove from the pan immediately so you do not overcook and set aside. Save the juice to use later.

7.Pop on a large pot of water to boil and cook the fettuccine as per instructions.

8.Take the pot with the smoked fish and spoon in 5 tablespoons of the clam juice left over in the pan. Combine and bring to a simmer.

9.Finally tip in the prawns and blue cod and cook for 2-3 mins until cooked through.

10.Tip in the pasta and gently combine to ensure all is coated with the sauce. Add back in the clams and gently combine.

11.Divide evenly amongst 4-5 bowls, then spoon over the seafood ensuring each plate gets 5 prawns, 5 clams and an even spread of fish.

12.Sprinkle with the breadcrumbs and a little more parsley if you choose and serve immediately.