Fettuccine With Paprika Fish
|White onions||3 Medium, chopped|
|Paprika||1 1⁄2 Tablespoon|
|Sole fillet/Any other white-fleshed fish||2 Pound, cut into bite-sized pieces|
|Caraway seeds||1 1⁄2 Teaspoon, crushed|
|Salt||1 1⁄2 Teaspoon|
|Boiling water||1 1⁄2 Cup (24 tbs)|
|Sour cream||2 Cup (32 tbs) (Room Temperature)|
|Fettucce riccie||1 Pound, cooked al dente, drained (Ripple- Edged Noodle)|
|Chopped fresh dill||2 Tablespoon|
In a large, deep saucepan, melt the butter and saute the onions until soft.
Stir in the paprika and cook 2 minutes.
Add the fish, caraway seeds, salt, pepper, and water.
Bring to a boil, lower to a simmer, cover, and cook for 3 minutes, or until the fish flakes easily with a fork.
Drain the liquid from the fish.
Carefully blend in the sour cream, pasta, and dill, and cook for 5 minutes or until heated through.