Preparation

In a saucepan, boil water and cook the grouper, together with the bay leaf, carrots and an onion, for half an hour.

Remove the fish and filter the broth, reserving the carrots. Clean the fish from the skin and bones and separate it into chips.

In another pan, brown the remaining onion and the garlic, both chopped, in the oil. Add the white wine, the chilli, the chopped tomatoes, without skin and seeds, the carrots, cooked and diced, and the pasta.

Drizzle with the fish cooking broth, season with pepper and cook for approximately 8 minutes.

If necessary, rectify the seasoning and then add the splinters.

Sprinkle with chopped parsley and mint leaves and serve. Enjoy your food!

Ingredients

  • 400 g of grouper
  • 1 bay leaf
  • 2 carrots
  • 2 onions
  • 3 cloves of garlic
  • 0.5 dl of olive oil
  • 1 dl of white wine
  • 1 chilli
  • 2 ripe tomatoes
  • 350 g elbow dough
  • Pepper q.s.
  • 1 bunch of parsley
  • 1 sprig of mint