Spaghetti with red mullet sauce - Pasta cu sucu ri trigghia |
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 Ingredients for 4 persons. For the fish stock: Heads and Bones of the red mullet; 1 litre water; 3 glasses of white wine; A few slices fennel; 1 bay leaf; Salt and pepper For the sauce: 10 red mullet; 400g spaghetti; Half a red onion, chopped finely; 2 small anchovy fillets; 50g datterini tomatoes, halved; 50g crushed, toasted almonds; 1/2 litre fish stock; 1 clove garlic, crushed; A pinch of dried chilli flakes; Extra virgin olive oil; A handful of parsley, chopped; Salt and pepper. Procedure: Ask your fishmonger to fillet the red mullet and to put the heads and bones in a separate bag. To make your stock, simply put all the ingredients in a pan and bring to a gentle simmer. Leave for about an hour until the quantity has halved. Taste, season with salt and pepper if necessary and cook for a few minutes more. Then strain the stock making sure no bones get through. When the tomatoes begin to break down, add the red mullet fillets and cook on a low flame for about 10 minutes. Break them up with a fork and mix well. You should now have a fairly thick sauce with chunks of red mullet. Taste and season with salt and pepper if necessary. Drain your pasta (when al dente), keeping a little bit of the water to one side. Add the spaghetti to the frying pan with the sauce, add the chopped parsley and toss well. If necessary add a little pasta water to loosen the sauce. Serve with a sprinkling of the toasted crushed almonds and a good white wine.  Source: thethinkingtraveller.com |