Spaghetti with gurnard

Ingredients for 4 servings:

• 800 g fish (gurnard), one larger or two small specimens
• 1 m.-sized onion(s)
• ½ bay leaf
• 750 ml water
• 125 ml dry white wine
• 1 tbsp Noilly Prat
• 2 m.-sized onion(s)
• 4 garlic cloves
• 5 tbsp olive oil
• 1 can of plum tomatoes (San Marzano tomatoes) or other varieties, approx. 400 g
• 1 bunch parsley, chopped
• ½ bay leaf
• Sugar
• 250 ml dry white wine
• 1 chili pepper(s)
• some anchovy paste
• 400g spaghetti
• salt and pepper

Instructions

Working time approx. 20 minutes; Rest time approx. 3 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 53 minutes

Mediterranean and delicious

Fillet the gurnard. Place the carcass on the stovetop along with finely chopped onion, bay leaf, salt, and pepper in 3/4 liter of water. When the water starts to boil, add the white wine and Noilly Prat. Simmer until the liquid is reduced by about half. Meanwhile, for the sauce, finely chop the onion and garlic cloves. Cut the fish fillets into bite-sized pieces. Remove the canned San Marzano tomatoes and finely chop them. Finely chop the parsley. For the sauce, sauté the onions in olive oil until translucent, then add the chopped garlic and, once slightly browned, the chopped tomatoes. Increase the heat to high and pour in the white wine. Once the alcohol has evaporated, reduce the heat slightly and let the sauce continue to reduce. Season the sauce with salt, sugar, anchovy paste, chili, parsley, bay leaf, and pepper, and gradually stir in small spoonfuls of the fish stock. You want to use up almost all of the fish stock. I always reserve a small amount in case the spaghetti gets too dry. You can then use the last of the stock to make it smooth. When the sauce is almost ready, boil the water for the pasta and cook the spaghetti until al dente. Salt the fish pieces and, halfway through the cooking time, add them to the sauce and let them simmer. Add the al dente spaghetti to the sauce and stir gently to prevent the fish pieces from completely falling apart. Let the dish simmer for two to three minutes to allow the pasta to fully absorb the flavor. If necessary, add the rest of the stock, sprinkle chopped parsley over the spaghetti, and serve. At the table, you can add fresh pepper and a drizzle of extra virgin olive oil, if desired.