Ingredients for the cacciucco broth
1 kg / 2 ¼ pounds whole fish (such as red mullet, seabream, sea bass and turbot)
4 tablespoons olive oil
2 medium onions, finely, diced
4 celery stalks, finely chopped
1 red bell pepper, finely chopped
1 fennel, finely chopped
3 garlic cloves, finely, diced
1 medium freshred chilli pepper, cut in half
3 tablespoons tomato paste
1 tablespoon fennel seeds
Around 10 saffron threads
150 ml / ⅔ cupdry white wine
50 ml / ¼ cup Pernod
50 ml / ¼ cup Noilly Prat
4 fresh tarragon sprigs
Ingredients for the rouille sauce
1 whole egg
5 tablespoons cacciucco reduction
1 garlic clove, finely chopped
100 ml / ⅓ cup plus 2 tablespoons rapeseed oil
2 tablespoons high-quality olive oil
Freshly squeezed lemon juice
Fine sea salt
Ingredients for the pasta dough
75 g / ⅔ cup all-purpose flour
125 g / 4 ½ ounces semolina flour, plus more to roll out the pasta
2 large eggs
A pinch of salt
Ingredients for serving
High-quality olive oil
4 sea bass fillets (each about 180 g / 6 ounces)
1 tablespoon unsalted butter
2 garlic cloves
2 fresh thyme sprigs
4 thin slices toasted baguette
Pink salt flakes
HOW TO MAKE IT
Preparation for the cacciucco broth
- Heat a splash of olive oil in a large casserole dish and sauté the onions, celery, bell pepper, fennel, garlic and chilli, stirring occasionally, over medium heat for about 10 minutes.
- Stir in the tomato paste. Add the fennel seeds, saffron and fish, stir then cover and cook over low heat for about 10 minutes.
- Deglaze with the wine, Pernod and Noilly Prat and cook for 2 minutes.
- Add 2 litres / 8½ cups of cold water, bring to a boil and skim the foam with a ladle. Simmer, uncovered, over low heat for about 1 hour.
- Remove the pot from the heat, cover and let it sit for 30 minutes.
- Pour the fish broth through a colander lined with a linen or cotton towel into a large pot.
- Discard the fish. Bring the broth to a boil and reduce until half of the broth is left. Remove 100 ml / 1/3 cup plus 2 tablespoons of the broth and reserve for serving. Reduce the remaining broth until about 5 tablespoons of broth are left.
Preparation for the rouille sauceAdd the egg, cacciucco reduction, garlic, both oils and a little lemon juice to a slim, tall mug or measuring cup and mix with a stick mixer until smooth. Season to taste with salt and lemon juice.
Preparation for the pasta doughMix and knead the ingredients for the pasta dough, form into a ball and wrap in plastic wrap. Let it rest for at least 1 hour.
Preparation for the ravioli filling
- Preheat the oven to 160°C / 320°F.
- Spread the sea salt on a baking sheet, place the potatoes on top and bake for about 45 minutes or until soft. Let the potatoes cool for 2 minutes then peel them.
- Bring the fish broth to a boil. Press the warm potatoes through a potato ricer and mix with the fish broth and butter until creamy. Whisk in the Rouille sauce and caramelized garlic and season to taste with salt, pepper and Piment d’espelette; let it cool completely.
- To make the ravioli, use a pasta machine to roll out the pasta dough very thinly, until you can see your hand through the dough. For each ravioli, place 1 teaspoon of the filling on the pasta dough, brush the rim of the dough with the egg wash and cover with pasta dough. Cut out round ravioli with a cookie or ravioli cutter and press the dough together to seal the filling inside.
- Bring a large pot of salted water to a boil, lower the heat and simmer the ravioli for about 5 minutes or until al dente. Remove the ravioli with a slotted ladle or spoon, drain and set aside.