Capellini with cod in cream sauce is a great option for a family lunch or dinner. Tender white fish in cream with olives and pasta, sprinkled with Parmesan. You can choose any pasta, as well as fish. Both hake and Pollock will do.
I'll make a fillet of cod, I have a whole small fish without a head. Cut the fillet into pieces. You need to remove the skin from the fish, leaving only the white meat. Put a pan of water for pasta and immediately make the fish in the sauce. I put butter in a saucepan. I will use sunflower oil with the addition of olive oil. Warm it and spread the garlic, crushed with the flat side of the knife. Hold the garlic for a minute and remove it. He gave his fragrance to the oil. Spread the onion finely chopped, gild it.
Next, lay out the pieces of fish, fry a little and add the olives, after draining the liquid from them. Simmer for a couple of minutes and pour cream. Salt to taste and cook until thick. It's fast. The paste should be cooked as it is written on the package and thrown into a colander. Serve immediately, putting the pasta on a plate and adding the contents of the saucepan to it. There is another option. We send the boiled pasta to the fish in a saucepan, mix it and put it on plates. In any case, sprinkle with cheese and herbs when serving.
To prevent the cream from curdling and the cream sauce is smooth, follow 5 rules:
1. Do not use cold cream!
2. Do not pour cream into a frying pan on the fire!
3. Add cream at the end of the sauce!
4. Stir! After adding the cream and heating, do not stop stirring the sauce so that all the components reach the same temperature faster!
5. do Not allow the sauce to boil too much!