Primavera Pasta With Red Fish - {Triglia}

Recipe Ingredients

1 1/2		Onions - chopped
1		Celery rib - roughly chopped
1		Carrot - peeled, and
		Roughly chopped
		Salt - to taste
1 lb	454g / 16oz	Red fish - cleaned, scaled
1 lb	454g / 16oz	Fettucine pasta
4 tablespoons	60ml	Olive oil
1		Garlic clove
1/3 cup	78ml	Dry white wine
1/4 cup	36g / 1.3oz	Diced zucchini - cooked in
		Water until tender
1/2 cup	118ml	Button mushrooms
1/2 cup	80g / 2.8oz	Fava beans - cooked in
		Water until tender
1 lb	454g / 16oz	Asparagus - bottoms snapped
		Off and blanched
1/4 cup	15g / 0.5oz	Tomato concasse
1/8 teaspoon	0.6ml	Cayenne pepper flakes
1 cup	146g / 5.1oz	Chopped parsley

Recipe Instructions

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.

This recipe yields 5 servings.

Source:
MELTING POT with Rocco DiSpirito - (Show # MP-1A65) - from the TV FOOD NETWORK

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