Black Bass Bouillabaisse With Trofie Pasta Recipes
BLACK BASS BOUILLABAISSE WITH TROFIE PASTA
In this riff on bouillabaisse, pasta shapes are added to the broth just before the dish is served. Ask your fishmonger to fillet the fish, reserving the head and bones of one for the broth.
Provided by Martha Stewart
Categories Seafood Recipes
Time 1h45m
Number Of Ingredients 20
Steps:
- Make the broth: Heat oil in a large pot over medium heat. Cook onion and garlic until translucent, about 7 minutes. Add water, wine, celery, fennel, reserved black bass head and bones, canned tomatoes, parsley, thyme, bay leaf, peppercorns, and saffron. Bring to a simmer. Cook, covered, for 45 minutes. Strain through a fine sieve into a clean pot; discard solids.
- Make the bouillabaisse: Return broth to a simmer, and add potatoes. Cook until tender, about 10 minutes. Add black bass strips and chopped fresh tomato. Simmer until black bass is cooked through, about 2 minutes. Stir in lemon juice.
- Meanwhile, bring a large pot of salted water to a boil. Cook trofie until al dente.
- Drain pasta; divide among 6 bowls. Spoon bouillabaisse over pasta. Garnish with parsley.
PARSLEY-AIOLI CROSTINI
Serve these crostini alongside our Black Bass Bouillabaisse with Trofie Pasta.
Provided by Martha Stewart
Categories Food & Cooking Appetizers Finger Food Recipes
Yield Makes about 2 dozen
Number Of Ingredients 7
Steps:
- Slice baguette crosswise 1/2 inch thick, and toast on a rimmed baking sheet in a 375 degree oven. Meanwhile, place egg yolks, garlic, and lemon juice in a food processor. Add olive oil in a slow and steady stream, and pulse to emulsify. Add parsley, and season with salt and pepper. Pulse about 5 times to combine. Spread aioli onto toasted baguette slices.
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