Ingredients
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12 ounces Linguine
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12 ounces rock Red Mullet
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2 cloves Garlic
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Chopped Parsley
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Minced Chili Pepper
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½ cup dry White Wine
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Fish Stock
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Olive Oil
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Salt
Directions
Steps
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1
Done
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Scale, wash and dry the fish. |
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2
Done
|
In a skillet, warm 5 tablespoons of olive oil. Add the garlic, parsley and chili pepper, and sauté. |
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3
Done
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When the garlic starts to brown, add the fish, season with salt and sauté for a couple of minutes on both sides. Deglaze with the wine, and cook until it evaporates. |
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4
Done
|
Remove the fish from the skillet, and remove the head, tail and fins. Shred off the meat from the fish and return to the skillet. |
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5
Done
|
Cook briefly, adding more parsley and ¼ cup of fish stock. |
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6
Done
|
Cook the pasta in salted boiling water, and add to the skillet. Toss, and serve. |
