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No changes since we came back from our trip to Poland: Corona rules the game … My better half is at home … so we have a little lunch each day. Honestly, sometimes it isn’t so easy to think about what we might have for lunch – something easy to prepare, a fast approach, something light … (not always sandwiches!). Pasta is always my favorite – next to rice (& also my better half’s favorites, thank goodness!)
Especially One-Pot-Pasta is very convenient: you need only a frying pan (& bowls or plates!) i. e. washing up is strongly reduced (except you plan taking photos!). All ingredients come together & melt into each other – so there is a lot of flavor w/o extraordinary effort.
In my fridge a slice of salmon waited – I thought about it together w/ pasta & peas!
For the record:
If doing anything in the One-Pot-Pasta mode think of a type of pasta which is ready for eating after less than 10 min, think of any meat, fish, seafood etc. which doesn’t disintegrate too fast into mush … (the same is true for any vegetables!)
So – what do we need …
Apart from the salmon it’s only:
- pasta aka short maccheroni
- spring onions
- frozen peas
- fish stock (ready-to-use bought at my trusted food store)
- dried dill.
For the record:
You may also use fresh peas … unfortunately fresh peas are only available during June & July in my region. So most of the years I rely on frozen peas.
For the record (once more):
Of course you may also create your own fish stock by cooking fish (bones, head & tail), seafood, selected vegetables … for some hours – if have enough time to spend.
I trimmed & chopped the spring onions. Afterwards I started frying the spring onions for 4-5 min in olive oil.
Next step was adding the frozen peas … for another 3-4 min.
In the meantime:
Unfortunately my salmon had its skin on … So I grabbed a very sharp knife & removed the skin carefully. Afterwards I just diced the salmon & added the pieces to the spring onions & the peas.
About 3-4 min later I added the short maccheroni, the fish stock, the cream & the dried dill.
I brought it to a boil & let it cook resp. simmer for about 8-9 min.
The liquid is reduced now to a creamy sauce. The flavors of the fish stock as well as from the salmon are spread all over the pasta mess. The maccheroni soaked up the fish stock & are rich in its juice.
Just add some salt & pepper to taste.
Ready for serving …
Of course you’ve noticed that there wasn’t any cheese involved. Combining paste w/ fish w/ cheese aka parmesan, pecorino or whatever is somewhat crucial because not all people like the combination. Therefore better put some chunk of cheese together w/ a grater on the table – self-service.
- 125 g short maccheroni (aka maccaronelli)
- 4 spring onions
- 200 g salmon (w/o skin)
- 150 g peas (fresh or frozen)
- 400 ml fish stock
- 100 ml cream
- ½ tsp dried dill
- 3 tbsp olive oil
- salt & pepper to taste
- Trim & chop the spring onions & start frying in olive oil for about 4-5 min until starting getting soft.
- Add the (frozen) peas & fry for another 3-4 min. (If using fresh peas think of planning additional time for removing the peapods.)
- Remove the skin of the salmon (if necessary) w/ an extra sharp knife; dice the salmon & add to the spring onion-pea-mess. Add salt & pepper to taste. Fry for another 3-4 min.
- Add maccheroni to the mess.
- Add fish stock & cream & dried dill to the mess & bring it to a boil.
- Fry/cook/simmer for about 8-9 min - until almost all the liquid is absorbed by the maccheroni. (According to my pasta package short maccheroni need about 8-9 min ... if using any other pasta check the recommendation on its package.)
- Add pepper to taste.
- Optional: Serve w/ grated pecorino or parmesan.