7 Fishes Pasta Italian-American Christmas Classic

By GialloZafferano · 120 min

Ingredients

Instructions

1. Fillet and clean all the fish, keeping the bones and heads for the broth.
2. Chop the carrot, celery and onion. Heat a drizzle of olive oil in a large pot, sauté the fish bones and heads for a few minutes, then add the chopped vegetables.
3. Cover with hot water and simmer over medium heat for 1 hour 20 minutes, skimming off impurities as needed.
4. Slice the small octopuses in half and cut the squid into rings.
5. In a large frying pan, sauté the garlic, parsley stalks and chili pepper in olive oil for a few minutes, then remove them from the pan.
6. Add the octopus and squid, stir in the tomato paste and cook for 2 minutes. Deglaze with the white wine, then stir in the tomato sauce.
7. Simmer the sauce gently for 40 minutes, adding broth as needed to keep it rich.
8. Dice the redfish, gurnard, monkfish, mullet and prawns. Boil the paccheri in salted water until al dente. Grill the prawns separately.
9. Add the diced fish to the simmering sauce and cook for about 5 minutes on low heat.
10. Drain the pasta straight into the pan with the sauce, toss to coat and finish cooking. Serve topped with chopped parsley and a drizzle of olive oil.

Summarized from GialloZafferano's video. Watch it for the details.

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