Difficulty:[usr 2]
First, the fish should be gutted, scaled, washed and well drained, the onions peeled and thinly sliced, the tomatoes cleaned and cut into quarters, the head of garlic cut in half widthwise and unpeeled.
In a large saucepan, pour the olive oil, add the onions and bring to a high heat, stirring with a wooden spatula.
Allow to brown and add the fish, then the garlic, tomatoes and herbs.
Mix well. Cook for 10 minutes.
Then pour 5 liters of cold water and keep the heat high; from the resumption of boiling, cook for 20 minutes at a rolling boil.
Then add salt, pepper and saffron.
Through the grinder, taking care to remove the herbs first.
Return to heat and boil for 10 minutes.
Pass through a fine mesh strainer, pressing the ingredients well over a saucepan.
Return to heat and bring to a boil.
Then pour the pasta into it, cook for about 12 minutes.
Serve hot
Serve with croutons rubbed with garlic.
The Book of Dough by Chef Hubert for Panzani
