Pasta With Fish Sauce
- Total Time
- 1 hour 10 minutes
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Ingredients
- 1½ to 2pounds fish heads, like cod, sea bass, porgie
- ⅔cup extra virgin olive oil
- ⅓cup chopped onion
- 1tablespoon chopped garlic
- ¼cup chopped parsley
- ⅓cup dry white wine
- 1½cups canned plum tomatoes, cut up, with their juice
- Salt
- pepper
- 1½pounds spaghetti, penne or other pasta
- 2tablespoons butter
Nutritional analysis per serving (8 servings)
616 calories; 24 grams fat; 5 grams saturated fat; 0 grams trans fat; 15 grams monounsaturated fat; 3 grams polyunsaturated fat; 66 grams carbohydrates; 3 grams dietary fiber; 3 grams sugars; 30 grams protein; 590 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Rinse the fish heads and drain them in a colander. Put the olive oil in a large pan over medium heat and sauté the onion until it is translucent. Add the garlic and sauté until it is pale gold. Add 2 tablespoons of the parsley, stir, and add the fish heads.
- Step 2
Turn the heads over, then add the wine. Let it bubble for a minute, then add the tomatoes with their juice. Season with salt and pepper and stir. Cook at a gentle simmer for 15 minutes.
- Step 3
Remove the heads from the pan. Using a spoon, scoop out any meat on the cheeks, around the collar and on top of the head and set it aside. Remove and discard any large bones. Put the remainder of the heads in a food mill fitted with a coarse disc. Force the juices and pulp through the mill into the pan.
- Step 4
Bring the sauce to a gentle simmer and cook for 20 minutes, stirring frequently, until it thickens. Add the reserved pieces of fish, stir, and cook for 5 more minutes.
- Step 5
Meanwhile, cook the pasta, drain it and toss it with the sauce. Add the remaining parsley and the butter and toss again.
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