Red Barbel Fillets with Ribbon Pasta

Ingredients

• 4 red barbel fillets
• 400 ml fish stock
• 100 ml passata
• 2 carrots
• 1 parsley root
• 2 Garlic cloves
• 2 Spring Onions
• 1 small zucchini
• olive oil (cold pressed)
• 4 tbsp black olives
• 1 handful fresh basil
• 350 g Tagliatelle
• Salt
• freshly ground pepper

Instructions

1. 1.

   Peel the garlic, parsley root and carrots. Wash the zucchini. Clean and wash the spring onions. Finely chop the garlic, parsley root, carrots, zucchini and spring onions as finely as possible, preferably with a chef's knife. Heat 2-3 tbsp oil in a pot and gently sauté the finely chopped vegetables for 1 minute while stirring. Add the fish stock and bring to a boil, then add the passata, reduce the heat and simmer uncovered for 5-6 minutes. Stir in the olives and season with salt and pepper.

2. 2.

   Meanwhile cook the pasta in boiling salted water until al dente, then drain. Season the red barbel fillets with salt and pepper. Heat 1 tbsp oil in a pan and sear the fillets on both sides over gentle heat. Arrange the pasta on four plates, pour the soup over it, place 1-2 fish fillets on top of each plate, sprinkle with basil, and serve immediately.