Primavera Pasta with Red Fish (Triglia) (Rocco DiSpirito) |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 5 |
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Ingredients:
1 1/2 onions, chopped |
1 rib celery, roughly chopped |
1 carrot peeled and roughly chopped |
salt |
1 pound red fish, cleaned and scaled |
1 pound fettucine pasta |
4 tablespoons olive oil |
1 clove garlic |
1/3 cup dry white wine |
1/4 cup diced zucchini, cooked in water until tender |
1/2 cup button mushrooms |
1/2 cup fava beans, cooked in water until tender |
1 pound asparagus, bottoms snapped off and blanched |
1/4 cup tomato concasse |
1/8 teaspoon cayenne pepper flakes |
1 cup chopped parsley |
Directions:
1. Boil 1 1/2 quarts of water with 1 onion, celery, carrot and a little salt. Bring to boil. Add fish and cook for 5 minutes. Drain fish and keep liquid. Strain liquid. Remove head, tail and bones from fish. Flake meat into pieces. Cook pasta.
2. Add 2 tablespoons olive oil to saute pan. Add garlic and remaining chopped onion to oil. Add fish and saute gently for 1 minute. Add white wine. Reduce until all wine has evaporated. Add the 2 remaining tablespoons oil to another pan and saute zucchini and mushrooms until almost tender. Add to pan with fish along with fava beans, asparagus and tomato. Quickly toss. Add in a little stock, pepper flakes and parsley. Toss with pasta and serve.
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