Pasta with White Fish Ragù

To prepare the pasta with white fish ragù, start by cleaning and filleting the dentix: first, make an incision in the belly to gut it. Then cut off the fins 1 2 and remove the head 3.

Cut the fish in half 4 to get the fillets 5, and remove the belly part as well 6. Do not discard the cleaning scraps as they will be used later to make a fish broth.

Once you have the two fillets, skin them by running the knife blade from the tail while keeping the skin tight 7. Now remove the bones with the appropriate tweezers 8. Cut the dentix into cubes of less than 1 inch 9.

Cut the cod into the same size 10 11. Place the dentix bones and scraps in a pot 12.

Toast the scraps well, then cover with 2 ladles of water, salt, and bring to a boil 13. Clean and chop the onion 14. In a pan, pour the oil, onion, parsley sprigs, and chili pepper 15. Sauté the onion until golden.

Add the fish chunks 16 and let them brown for a few minutes, then remove the chili pepper and parsley sprigs 17. Deglaze with the brandy 18.

Flambé with a torch 19 or with the stove flames. Salt and add a ladle of water 20, cook for another 2 minutes. Boil the spaghettoni 21.

While the pasta is cooking, chop the parsley leaves, thyme, and marjoram 22. Drain the spaghetti a few minutes early and add them to the pan with the fish 23. Add the filtered fish broth 24 and if needed, some cooking water.

Finish the pasta off the heat by stirring in oil, lemon zest 25, chopped herbs 26, and pepper. Plate the pasta with white fish ragù and decorate with fresh marjoram 27.