Ingredients
1/4 cup extra-virgin olive oil
1 medium onion, chopped
3 garlic cloves, crushed
6 cups water
1 cup dry white wine
2 celery stalks, chopped
1 fennel bulb, chopped
2 whole black bass or sea bass (about 3 pounds each), filleted, head and bones of 1 reserved, flesh cut into 1-inch strips
1 can (28 ounces) whole tomatoes, preferably San Marzano, drained and chopped
5 parsley sprigs
3 thyme sprigs
1 dried bay leaf
1/2 teaspoon whole black peppercorns
1/8 teaspoon saffron threads
5 fingerling potatoes, sliced into 1/4-inch-thick rounds
1 large tomato, seeded and finely chopped
1 teaspoon fresh lemon juice
Coarse salt
12 ounces trofie (twisted pasta)
Flat-leaf parsley sprigs, for garnish
Preparation
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.
