The Ultimate Fish and Pasta Dish

This is a recipe I created myself, using some basic techniques used commonly in European cookery. The sauce is a very basic, yet delicious white wine and cream creation, with garlic and mild chilli heat. I recommend using double cream to add a richness, though it's not essential. As for the wine, there is a golden rule in cookery: "never cook with wine you would not be happy to drink a whole bottle of!" With this in mind, choose your favourite white, something dry, and let's get started!

MAKE THE SAUCE

This may seem counter-intuitive, but stick with me. This sauce reheats very well, so if you prepare it now it will be perfectly edible for reheating from warm or even cold later! I wouldn't, however, store it for more than a night in the fridge due to the cream.

1. Finely chop some garlic into tiny cubes, about 3 cloves will be sufficient. Chop an onion in two, then slice each half into thin wedges so that the segments fall apart nicely. Next quarter a few button mushrooms, or if you have them, try chestnut mushrooms for a more traditional taste.
2. Heat a tablespoon of olive oil, not extra virgin, in a pan and add the garlic and onion. Cook down until soft but not brown. 
3. Add the mushrooms and pour a healthy slug of wine over, about 2 glasses. Crumble a vegetable stock cube into the sauce and put the lid on. Simmer for 5 -10 minutes to evaporate the alcohol.
4. Add about 2 wine glasses of double cream and heat through for a few minutes. Turn the heat off and season with salt and pepper, and add some chopped red chilli if you wish. Done.

COOK THE PASTA AND FISH

I suggest using something like cod or haddock, but more sustainable options such as ling or even pollock will work nicely. We are going to simply bake the fish with a splash of white wine.

1. Rip off a large piece of tin foil and place 4 cod fillets on the sheet. Make sure you lightly oil the surface first to prevent sticking. 
2. Pour some white wine over, and season well with salt and pepper. For extra succulence, rub some butter into the fish with your fingers. 
3. Bake for about 20 minutes at 180 Celcius.
4. Boil some water and add your favourite pasta. This dish works especially well with spaghetti or linguini, but you can use whatever you like.

ASSEMBLE THE DISH

This is where it all comes together. Reheat the sauce and throw the drained pasta in, toss gently to coat the pasta. Serve a nice big pile in the middle of each plate, with the lovely, perfectly-cooked fish on top, still as a fillet. Pour more sauce over the top and add some grated parmesan.

Perfect, enjoy!