Sophie Grigson's Pasta Maritati al Sughetto di Pesce
Puglia has a wonderful coastline, and Sophie's local fishmonger has an impressive display. She makes a pasta sauce with the bones and leftovers from her sea bream.
Ingredients
Method
- Put the bones and head or fillet of fish in a saucepan with the bay leaf, parsley stems and thyme. Add water to just cover. Bring up to the boil, then reduce heat to a lazy simmer. Cook for 10 minutes. Leave until cool enough to handle. Flake as much fish as you can from the bones and head, or rip the fillet apart into small pieces with two forks. Strain the stock and reserve.
- Put the olive oil in a frying pan and add the onion and garlic. Place over a moderate heat and fry gently for around 10 minutes, without browning. Stir in the parsley, then pour in the passata and 300 ml of the fish stock. Season with salt and pepper. Simmer gently for 15 minutes. Taste and adjust the seasonings. Stir in the flaked fish and simmer for another minute.
- Meanwhile, bring a large, well salted pan of water up to the boil. Add the pasta maritati or cavateli or orecchiette and cook until just al dente. Drain and toss with the sauce. Sprinkle a little parsley over the top and serve immediately.
Rate this recipe
Overall Rating:
0.00
(0)
