An old roman classic, the fish broth made it cheaper and you had a second course with the boiled fish. The original would be with the roman broccoli, wich is seldom in markets outside Rome (not to mention the States). Sicilian broccoli - known as broccoli in the Us - would do. —basilico
glass of white wine
1 chilli pepper
In This Recipe
Clean the ray brushing it under cold water and put it in a pot with 7 cups of water and the vegetables (celery, carrot, onion, parsley). Cover, bring to boil and simmer at very low heat for 20 minutes. When the fish is cooked, take it from the broth and clean it (you can make a lemon, olive oil and herbs dressing and serve it as a starter). Put back the fishbones and skin in the broth and keep it going for 20 minutes more.
While the fish cooks, chop the garlic, parsley and chilli pepper and put it in a casserole with extra virgin olive oil on low heat. Add the salted anchovy that you will have cleaned and washed and let it melt, helping yours with a fork. Add the tomatoes and the wine and cook for twenty minutes.
Separate the broccoli in small tops and add to the tomato sauce. Turn on the heat and cook for five minutes.
Filter the broth, and add it to the sauce together with some of the fish. Gentle cook for ten minutes. Break the spaghetti and add it to the soup. When the pasta is cooked, serve hot. No cheese on top!