Black Bass Bouillabaisse with Trofie Pasta
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- Prep Time 30 minutes
- Total Time 1 hour, 45 minutes
- Yield Serves 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 (kalustyans.com)
- 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)
- Garnish: flat-leaf parsley sprigs
Directions
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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.
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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.
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Meanwhile, bring a large pot of salted water to a boil. Cook trofie until al dente.
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Drain pasta; divide among 6 bowls. Spoon bouillabaisse over pasta. Garnish with parsley.
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