Sole fish with macaroni, ginger and almonds.
I open up my refrigerator drawer and here they are -two sole fish fillets.
I open up my pantry and a pack of short tube macaroni pasta is standing alone.
I decide to grab these two and make them one -along with ginger, garlic and almonds.
And through the progress, I witnessed a “miracle” of taste and smell; light creamy pasta with roasted almonds, garlic scented fish and ginger freshness.
- 2 big sole fillets frozen (or any other fish fillet you like). Chopped in big bites.
- 1 pack of short tube macaroni or any other “small” kind of pasta you like
- 2-3 garlic cloves, smashed
- 1 1/2 tbsp fresh ginger, ground
- 1-2 handfuls of unsalted almonds (I used whole ones but next time I’ll use sliced -do as you like)
- 1 snap of raki or ouzo or vodka
- olive oil
- 1 handful of chopped parsley
- salt, pepper
- Prepare pasta: fill a big pot with water and when it comes to boiling add salt and pour in the pasta. Stir well and let it boil until al dente. Keep two cups of pasta water, drain it and set aside.
- At the same pot add olive oil, garlic, almonds, fish pieces, ginger, salt and pepper and saute on medium heat for about 3-4′ until fish changes colour from all sides.
- Add alcohol and wait 1-2′ until it evaporates.
- Add one of the cups with pasta water and let it boil until there are almost no liquids left.
- Add pasta, the second cup of pasta water and stir gently. Let it boil for about 2 more minutes, sprinkle with parsley and turn off the heat. There will be enough liquid left but don’t worry, pasta will absorb it as time passes turning it into a nice creamy sauce. Eat it hot.