Tonnarelli to bass
Instructions
Saute with olive oil, garlic, shallots and chilli, Add diced bass, Cook for 5 minutes, add salt.
Add the cognac, let it evaporate, then add the tomatoes, fennel, fish fumet, and cook for 6 minutes.
Meanwhile, boil the pasta and the sauce mantecarla.
Garnish with the rest of the chopped fennel.
Ingredients and dosing for 4 persons
- 400 g of type pasta tonnarelli
- 600 g of bass
- 5 tablespoons of olive oil
- 1 clove of garlic
- 10 g of shallots
- 40 g of fennel
- 200 g of tomatoes
- 1 chili
- 100 g of fish fumet
- Cognac