Name: Primavera Pasta with Red Fish (Triglia)
Prep time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H15M0.000S
Yield: 5 servings
Cuisine: european
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

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.
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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Primavera Pasta with Red Fish (Triglia)

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