Pasta with smoked fish sauce

Ingredients for 4 servings:

• 300 g pasta (e.g., spirelli)
• 300 g smoked fish(s), possibly also from a can (sprats, bloaters, sardines, in their own juice/a little oil)
• 50 g lentils, red (not necessary)
• 1 small onion(s)
• 1 small garlic clove(s)
• 1 small bunch of soup vegetables
• 1 cup cream (or Cremefine)
• 1 small jar of white wine, or water and a little lemon
• Salt and pepper, cayenne pepper or chili pepper
• 1 tsp. dill, dried (preferably fresh)
• 2 tbsp tomato paste
• Olive oil, good
• Water, as needed
• bunch of fresh herbs (parsley, dill, basil)

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 40 minutes

e.g. with sprats, bloaters or smoked salmon

Prepare the pasta according to the instructions and keep warm. Combine half of the cream with 5 tablespoons of water in a small saucepan (separate pan) and simmer the lentils for 5 minutes (without seasoning), then set aside. Cut the fish into bite-sized pieces (drain the cans first, pat the fish dry, and remove any large bones). In the meantime, leftover soup vegetables can be frozen in small portions. You will now need: a palate-sized carrot, finely chopped; a walnut-sized piece of celery, finely chopped; a thumb-sized piece of leek, finely chopped; parsley, finely chopped (add at the end). (Instead of the fresh soup vegetables, you can also add 1/2 teaspoon of granulated stock/stock cube if necessary.) Finely chop the onions and garlic and sauté in olive oil until translucent. Add the carrots, celery, and leek, and fry for 3-5 minutes. Deglaze with the white wine. Bring to a boil. Add all the cream and lentils and simmer for 2 minutes. Add spices—pepper, cayenne pepper, chili, and dried herbs (salt is rarely needed). Add the fish. Add the fresh herbs just before serving. Do not bring back to a boil; just let it simmer for another 2 minutes.