Name: Black Bass Bouillabaisse with Trofie Pasta
Prep time: 30 h
Total time: 1 h 45 min
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

Step 1
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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Step 2
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.
Step 3
Meanwhile, bring a large pot of salted water to a boil. Cook trofie until al dente.
Step 4
Drain pasta; divide among 6 bowls. Spoon bouillabaisse over pasta. Garnish with parsley.

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Black Bass Bouillabaisse with Trofie Pasta

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