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Pasta sauce bream

by Ada Parisi
5 min read

For seafood lovers, even in winter, Here is a meat sauce that puts in a good mood, because it's easy, rich and colorful: fillets of sea bream, mussels and fresh tomato. A simple and delicious dish, as long as you use a sea bream and not of breeding, more fat and less tasty. Once you put aside the fillets, using head and bones to make a balloon that will give a strong taste of the sea to plate. The pieces of bream and mussels are added only at the last moment, just blanched, in a way that preserves texture and flavor. As you know, I am a sucker fish: This dish can be prepared in any season with the catch of the day: so you can eat a good pasta dish without going to the restaurant. If you are thinking about a fish menu for Christmas or new year, This could be your choice. And happy holidays to all!

Ingredients for 4 people:

  • 2 fillets of sea bream from about 400 grams with the bones and the head apart
  • 300 grams of pasta rifled
  • Piccadilly tomatoes as required
  • 500 grams of mussels already cleaned
  • fresh parsley as required
  • half carrot
  • half a stalk of celery
  • half an onion
  • two cloves of garlic
  • a bit of lemon zest
  • extra virgin olive oil as required
  • salt and pepper
  • a small piece of chili pepper
  • 100 ml dry white wine

For the fish stock: do bleed the fish head under a trickle of running water for 10 minutes. Put in a pan with a little olive oil and Brown the bones and head seabream, then add the carrot, celery, a few stalks of parsley, the clove of garlic, the chili and lemon zest.


Do take heat, Add wine, Add salt and cook covered for 30 minutes. Remove the bones of the fish and filter the resulting cartoon in a strainer or chinoise. Then open the mussels in a pan with a little olive oil, a clove of garlic and a few stalks of parsley, then set aside.

Finely chop the parsley, Peel the tomatoes and cut them in half. Put in a pan with a drizzle of oil, Sauté the tomatoes for 5 minutes (must keep a fresh taste, almost raw) and add the fish broth: do narrow it until you get the desired consistency and add the chopped parsley. Sear in a pan the fillets of sea bream get into pieces not too small.

Cook pasta in salted water and drain it al dente, so they finish cooking in a pan with the fish sauce. When the pasta is buttery and well linked with the sauce, add the pieces of sea bream and mussels. Serve the pasta and sprinkle the dish with black pepper if you like. I like. Bon appétit!

THE PAIRING: A white Sicilian obtained from a vine, as the “Cricket”, It is our suggestion in this fresh and tasty recipe. We chose the wine produced by the company Feudo Maccari, in Noto, in the province of Syracuse: citrus fruits, herbal notes, the right flavor and roundness are the characteristics of this product. We recommend tasting it at a temperature of about 12 degrees.

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Andre July 1, 2016 - 21:26

Hello…but the comic you only do with wine or even water goes?

PS I am trying some recipes to interesting site.

Ada Parisi 2 July 2016 - 12:04

Hello! In this case only with wine, because the fish already has his water and want to maintain flavor and concentrated flavors. In principle I do not add water in fumettodi fish. Let me know if you like what you're feeling! ADA


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