Primavera Pasta with Red Fish (Triglia)

• 1 1/2 onions, chopped
• 1 rib celery, roughly chopped
• 1 carrot peeled and roughly chopped
• Salt
• 1 pound red fish, cleaned and scaled
• 1 pound fettucine pasta
• 4 tablespoons olive oil
• 1 clove garlic
• 1/3 cup dry white wine
• 1/4 cup diced zucchini, cooked in water until tender
• 1/2 cup button mushrooms
• 1/2 cup fava beans, cooked in water until tender
• 1 pound asparagus, bottoms snapped off and blanched
• 1/4 cup tomato concasse
• 1/8 teaspoon cayenne pepper flakes
• 1 cup chopped parsley

1. Boil 1 1/2 quarts of water with 1 onion, celery, carrot and a little salt.
2. Bring to boil.
3. Add fish and cook for 5 minutes.
4. Drain fish and keep liquid.
5. Strain liquid.
6. Remove head, tail and bones from fish.
7. Flake meat into pieces.
8. Cook pasta.
9. Add 2 tablespoons olive oil to saute pan.
10. Add garlic and remaining chopped onion to oil.
11. Add fish and saute gently for 1 minute.
12. Add white wine.
13. Reduce until all wine has evaporated.
14. Add the 2 remaining tablespoons oil to another pan and saute zucchini and mushrooms until almost tender.
15. Add to pan with fish along with fava beans, asparagus and tomato.
16. Quickly toss.
17. Add in a little stock, pepper flakes and parsley.
18. Toss with pasta and serve.

onions, celery, carrot, salt, red fish, pasta, olive oil, clove garlic, white wine, zucchini, button mushrooms, fava beans, blanched, tomato concasse, cayenne pepper, parsley

Taken from www.foodnetwork.com/recipes/primavera-pasta-with-red-fish-triglia-recipe.html (may not work)