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

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

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

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

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.

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.

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.