Redfish with Pasta

Debone the redfish fillets as needed and season the fillets with salt.

Cook the pasta “al dente”.

For the broth, remove fennel greens from center core and cut into strips.

Chop the fennel greens, coarsely chop the whites of the scallions, chop the green part very finely, peel and dice the onions, cut the entire garlic bulb in half.

In a wide saucepan, sauté the vegetables in olive oil and deglaze with wine, water, Pernod and Vermouth. Season with ground pepper, pressed fennel seeds and salt, add chopped fennel herb.

Let everything simmer on low heat for 10 minutes.

Put the redfish fillets and the pre-cooked pasta into the broth and let it simmer for 15 minutes at low temperature with the lid closed.

Remove the stalks from the tomatoes and finely chop them with the parsley. After the cooking time, add them to the pasta, redfish and broth.

Mix everything carefully and serve on a large platter.

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