I had intentions on cooking a risotto last night. I love, love, love risotto. So creamy and heart warming! Risotto requires your attention for a good 30 minutes or more. My attention was needed else where, a cute little boy who needed to eat and be held. Cute little boy comes first, eating comfort food comes last. Once I had tended to him I wasn’t up for cooking risotto, so I decided on pasta instead but with the same flavor profile as the risotto. This turned out to be just as creamy and heart warming as a risotto would of been. I used a piece of local Whitefish but feel free to use your favourite fish in this recipe.
Whitefish, Sun-dried Tomato and Goat Cheese Pasta
3 cups small shell pasta
1 fillet of whitefish, or fish of your choice
3 sun-dried tomatoes in oil, finely chopped, some oil reserved
1 small red onion, diced
2 tbsp soft goat cheese
2 cups milk
1-2 tbsp flour
salt and pepper
1 green onion, thinly sliced, for garnish
Fill a large pot with water and bring to a boil, add pasta and cook until al-dente. Drain, reserving some of the pasta water. Set aside.
Meanwhile, in a medium-sized skillet on medium heat, add a couple teaspoons of the oil from the sun-dried tomatoes jar. Once heated add fish to pan and cook through. Set aside.
In the same skillet add a teaspoon more of the oil and add in the red onion, cook until soft. Add in the sun-dried tomatoes, stir then add in the milk and turn heat to high. Sift the flour into the milk mixture, one tablespoon at first, whisk into milk and once milk comes to a simmer, turn heat to medium-low. If the sauce doesn’t thicken enough, sift in another tablespoon and whisk to combine. Add in goat cheese and whisk until melted through. Add salt and pepper to your taste.
In the pot with the pasta, take the fish and flake into pasta, pour sauce over the shells and stir to combine everything. Serve and sprinkle green onion over bowls for garnish.