Ingredients (Serves 8)
- Fish soup pasta: 350 g
- Fish (mullet, gurnard, conger, monkfish, crab, etc.): 2 kg 500
- Onions: 300 g
- Garlic: 1 head
- Tomatoes: 5
- Fennel: 5 sprigs
- Thyme: 2 sprigs
- Bay leaf: 1 leaf
- Olive oil: 15 cl
- Saffron pistils: 3 g
- Salt, pepper
Prep Time: 40 minutes
Difficulty: 2/5
Instructions
- Gut, scale, wash, and drain the fish. Peel and thinly slice onions, quarter tomatoes, halve garlic head widthwise (unpeeled).
- Heat olive oil in a large saucepan over high heat. Add onions; stir with wooden spatula until browned.
- Add fish, garlic, tomatoes, and herbs. Mix well; cook 10 minutes.
- Add 5 liters cold water. Bring to rolling boil; cook 20 minutes.
- Season with salt, pepper, saffron. Remove herbs; pass through grinder.
- Return to heat; boil 10 minutes. Strain through fine mesh, pressing solids into saucepan.
- Bring to boil; add pasta. Cook ~12 minutes.
- Serve hot with garlic-rubbed croutons.
The Book of Dough by Chef Hubert for Panzani
