Ricette di Sicilia
Cibo, cultura e tradizioni siciliane
Broken Spaghetti in Red Snapper Broth: A Taste of the Sea
Learn how to make delicate broken spaghetti in a fragrant red snapper broth—a light yet flavour-packed dish.
📖 What is it
Learn how to make delicate broken spaghetti in a fragrant red snapper broth—a light yet flavour-packed dish.
🛒 Ingredients
- ✓ 500g broken spaghetti
- ✓ 800g very fresh red snapper
- ✓ 1 onion
- ✓ A small bunch of parsley
- ✓ 6 peeled tomatoes
- ✓ 1 clove of Nubia red garlic
- ✓ Extra virgin olive oil
- ✓ Salt
- ✓ Freshly ground black pepper
📊 Nutritional Information
Dive into the authentic scents of Sicily with broken spaghetti in red snapper broth, a dish that tells the story of the sea and island tradition. The tender pasta melds beautifully with the rich flavour of red snapper, offering a culinary experience that conjures up warm summer evenings along Sicily’s coast, with sea breezes and honest, wholesome tastes.
👨🍳 Preparation
- 1
Quarter the onion and roughly chop the peeled tomatoes.
- 2
In a saucepan, combine the onion, tomatoes, garlic, parsley and the red snapper cut into pieces.
- 3
Cover with water and simmer gently for about 30 minutes.
- 4
Strain the broth through a fine sieve to separate it from the fish.
- 5
Cook the broken spaghetti in lightly salted boiling water until just al dente.
- 6
Add the red snapper broth to the pasta and cook for another 5 minutes.
- 7
Stir in the cooked fish, then season with salt and pepper to taste.
- 8
Serve the spaghetti piping hot, garnished with a sprig of fresh parsley.
💡 Tips and Variations
- •
For a little kick, add a pinch of fresh chilli to the broth while it simmers.
- •
Try swapping the red snapper for similar fish like sea bream or sea bass for a different flavour.
- •
Use Sicilian durum wheat spaghetti to really bring out the texture and taste of the dish.
- •
For a lighter version, reduce the olive oil and boost the flavour with fresh herbs such as parsley or wild fennel.
- •
The secret to this dish lies in the quality of the broth: make a fish stock using the head and bones to deepen the umami.
📦 Storage
- • Store the dish in an airtight container in the fridge for up to two days to keep it fresh and flavoursome.
- • To keep it longer, separate the broth from the fish and freeze for up to a month, preserving its aroma.
- • When reheating, do so gently on the stove to avoid altering the pasta’s texture and to retain the delicate aromas.
🍷 Pairing
Pair this dish with a Sicilian white wine such as Grillo, known for its fresh, fruity notes that complement the red snapper beautifully. Alternatively, a young Catarratto or a Sicilian Vermentino work wonderfully. If you prefer wines from outside the region, an Italian Sauvignon Blanc or a French Chablis also make excellent matches for the dish’s subtle flavours.
Making broken spaghetti in red snapper broth is like bringing a little piece of Sicily to your table, with its unique aromas and flavours. I warmly encourage you to give this recipe a go and share this delicious journey with your friends and family—there’s nothing quite like enjoying a taste of the Mediterranean together.
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