[usr 2]
First, the fish should be gutted, scaled, washed and well drained. Onions peeled and thinly sliced, tomatoes cleaned and cut into quarters, head of garlic cut in half widthwise and unpeeled.
In a large saucepan, pour the olive oil, add the onions and bring to high heat, stirring with a wooden spatula. Let brown and add the fish, then the garlic, tomatoes and herbs. Mix well. Leave to cook for 10 minutes. Then pour 5 liters of cold water and keep the heat high; once it starts boiling again, cook for 20 minutes at a rolling boil. Then add salt, pepper and saffron.
Pass everything through a grinder, taking care to remove the herbs first. return to the heat and boil for 10 minutes. Strain through a fine mesh strainer or cheesecloth, pressing the ingredients well over a saucepan.
Return to the heat and bring to a boil. Then throw in the pasta, cook for about 12 minutes.
