Faster Pasta: Make This Bavette Al Branzino
Savor the Silver Coast of Tuscany with Acquacotta, the new cookbook from food writer and blogger Emiko Davies. This is one culinary region where tradition reigns supreme — and believe us, it...
Ingredients
- 14 ounce sea bass fillets
- 2 tablespoons extra-virgin olive oil
- 1 small brown (yellow) onion
- 1 garlic clove
- 1 large handful flat-leaf parsley
- 1/2 cup dry white wine
- 1 tomato (or handful cherry tomatoes)
- 1 cup fish stock
- 11 ounces dried bavette or 14 ounces fresh bavette (or spaghetti or tagliolini)
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