Fish with saffron
4 recipes
Paccheri with grouper ragout and shrimp
ingredients
servings
4
Prawns
600 grams
Grouper
600 grams
Garlic
2 wedges
Datterino tomato sauce
500 grams
White wine
2 glasses
Cherry tomatoes
4 unit
Parsley
6 sprigs
Chili powder
1 pinch
Black pepper
a bit
Iodized salt
a bit
Extra virgin olive oil
a bit
Onion
1 unit
first courses from Italy
Paccheri with grouper ragout and shrimp
Paccheri with grouper ragout and shrimp
ready in
2 hours
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
This is a dish to do on feast days, fragrant and tasty and it is impossible to make mistakes. It is very important that the fish is fresh and not defrosted or even worse packaged.
preparation
step 1
Prepare the sauce with half onion oil and 1 clove of garlic and cook for 30 minutes, at the end of regular salt and remove the onion and garlic.
step 2
Prepare the bisque for the shellfish with the heads of the prawns. Fry the onion and tomatoes, add the heads and the parsley, brown well. Add half a glass of white wine and let it evaporate. After adding two glasses of hot water and cook one hour.
step 3
Put garlic, parsley and chilli in a large pan. Fry, add the grouper cut into squares and brown, add the prawn tails cut into squares and after 1 minute blend with white wine.
step 4
Add the sauce already cooked and the bisque crustaceans passed to the strainer. Cook for 10 minutes then switch off and let it rest.
step 5
Cook the pasta in plenty of salted water for the indicated time, drain it and put it back in the cooking pan.
step 6
Add a little sauce to the pasta, serve and add the fish sauce on top of the pasta, add the parsley and the ground black pepper.
