INGREDIENTS

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
• Piment d’espelette

HOW TO MAKE IT

Preparation for the cacciucco broth

1. 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.
2. Stir in the tomato paste. Add the fennel seeds, saffron and fish, stir then cover and cook over low heat for about 10 minutes.
3. Deglaze with the wine, Pernod and Noilly Prat and cook for 2 minutes.
4. 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.
5. Remove the pot from the heat, cover and let it sit for 30 minutes.
6. Pour the fish broth through a colander lined with a linen or cotton towel into a large pot.
7. 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 sauce

Add 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 dough

Mix 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

1. Preheat the oven to 160°C / 320°F.
2. 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.
3. 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.
4. 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.
5. 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.

Preparation for serving

In a large pan, heat the olive oil over medium-high heat. Cook the fish fillets skin-side down for about 1-2 minutes or until crispy. Turn the fillets, add the butter, garlic and thyme and cook for another 1-2 minutes or until the fish is flaky. Season to taste with pink salt and Piment d’Espelette and transfer to a plate. For serving, heat the reserved cacciucco broth. Divide the ravioli and sea bass among deep plates and add a few tablespoons of the warm cacciucco broth. Serve immediately.