Pasta al Ragù Bianco di Pesce

Method

1. Clean the fragolino (sea bream) by gutting and scaling, then fillet it.
2. Cube the fillets of fragolino and also the cod into small cubes.
3. Use the fish scraps (head, bones) to make a quick broth: toast them in a little oil, then add water and simmer on low heat.
4. In a pan, heat olive oil and sauté parsley stems, chili, and chopped onion until the onion is golden.
5. Add the cubed fish and cook for a few minutes, then remove the parsley stems and chili.
6. Pour in brandy and flambé (ignite the alcohol carefully).
7. Season with a pinch of salt and a splash of water; cook for another 2 minutes (do not overcook).
8. Meanwhile, cook the spaghetti (spaghettone) in salted boiling water.
9. Prepare an herb mix: chop parsley, thyme, and marjoram.
10. When the pasta is al dente, drain it and add a ladle of pasta cooking water and the strained fish broth.
11. Finish cooking the pasta in the pan, adding more water if needed. Then add olive oil, black pepper, lemon zest, and the chopped herbs.
12. Mantecare (stir vigorously to combine) and serve immediately.