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Gallery Black Bass Bouillabaisse with Trofie Pasta Recipe Summary prep: 30 hrs total: 1 hr 45 mins Servings: 6
Ingredients FOR THE BROTH 1/4 cup extra-virgin olive oil 1 medium onion, chopped 3 garlic cloves, crushed 6 cups water 1 cup dry white wine 2 celery stalks, chopped 1 fennel bulb, chopped 2 whole black bass or sea bass (about 3 pounds each), filleted, head and bones of 1 reserved, flesh cut into 1-inch strips 1 can (28 ounces) whole tomatoes, preferably San Marzano, drained and chopped 5 parsley sprigs 3 thyme sprigs 1 dried bay leaf 1/2 teaspoon whole black peppercorns 1/8 teaspoon saffron threads FOR THE BOUILLABAISSE WITH PASTA 5 fingerling potatoes, sliced into 1/4-inch-thick rounds 1 large tomato, seeded and finely chopped 1 teaspoon fresh lemon juice Coarse salt 12 ounces trofie (twisted pasta) Flat-leaf parsley sprigs, for garnish
Gallery Black Bass Bouillabaisse with Trofie Pasta
Recipe Summary prep: 30 hrs total: 1 hr 45 mins Servings: 6
Gallery
Black Bass Bouillabaisse with Trofie Pasta
Black Bass Bouillabaisse with Trofie Pasta
Black Bass Bouillabaisse with Trofie Pasta
Recipe Summary prep: 30 hrs total: 1 hr 45 mins Servings: 6
Recipe Summary
prep: 30 hrs total: 1 hr 45 mins
Servings: 6
prep: 30 hrs
total: 1 hr 45 mins
prep:
30 hrs
total:
1 hr 45 mins
Servings: 6
6
Ingredients
Ingredients
1/4 cup extra-virgin olive oil 1 medium onion, chopped 3 garlic cloves, crushed 6 cups water 1 cup dry white wine 2 celery stalks, chopped 1 fennel bulb, chopped 2 whole black bass or sea bass (about 3 pounds each), filleted, head and bones of 1 reserved, flesh cut into 1-inch strips 1 can (28 ounces) whole tomatoes, preferably San Marzano, drained and chopped 5 parsley sprigs 3 thyme sprigs 1 dried bay leaf 1/2 teaspoon whole black peppercorns 1/8 teaspoon saffron threads
5 fingerling potatoes, sliced into 1/4-inch-thick rounds 1 large tomato, seeded and finely chopped 1 teaspoon fresh lemon juice Coarse salt 12 ounces trofie (twisted pasta) Flat-leaf parsley sprigs, for garnish
Directions
Make the broth: Heat oil in a large pot over medium heat. Cook onion and garlic until translucent, about 7 minutes. Add water, wine, celery, fennel, reserved black bass head and bones, canned tomatoes, parsley, thyme, bay leaf, peppercorns, and saffron. Bring to a simmer. Cook, covered, for 45 minutes. Strain through a fine sieve into a clean pot; discard solids.
Make the bouillabaisse: Return broth to a simmer, and add potatoes. Cook until tender, about 10 minutes. Add black bass strips and chopped fresh tomato. Simmer until black bass is cooked through, about 2 minutes. Stir in lemon juice.
Meanwhile, bring a large pot of salted water to a boil. Cook trofie until al dente.
Drain pasta; divide among 6 bowls. Spoon bouillabaisse over pasta. Garnish with parsley.
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Most Helpful Most Positive Least Positive Newest
