Bavette al Pesce

Name: Bavette al Pesce
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Yield: 4
Cuisine: Ultimate Pasta
Ingredients: 400 g bavette; 400 g mixed white fish; 300 g cherry tomatoes; 2 garlic cloves; 1 handful parsley; 3 tbsp olive oil; to taste fine sea salt

25 minutes prep 35 minutes cook Serves 4

Bavette al Pesce is a Ligurian classic, a dish that captures the essence of the Italian Riviera's coastline. In Liguria, it's the simple, fresh ingredients that shine, often made in homes overlooking the azure sea. Traditionally, this dish is prepared in wide pans, reflecting the region's love for seafood and the bounty of the Mediterranean. It's a favorite for leisurely lunches when the sun is high, and the air carries a salty breeze.

The taste of Bavette al Pesce is a delicate balance of flavors, where the sweetness of cherry tomatoes melds with the briny, tender white fish. A hint of garlic and a generous sprinkle of fresh parsley add layers of aroma, all brought together by the richness of olive oil. Each bite should transport you to the Ligurian coast, evoking the simplicity and freshness of the sea.

Ingredients

400 gbavette
400 gmixed white fish
300 gcherry tomatoes
2garlic cloves
1 handfulparsley
3 tbspolive oil
to tastefine sea salt

Method

Start by bringing a large pot of water to a rolling boil. Add a generous amount of fine sea salt to the water, which should taste like the sea. This will season the bavette as it cooks, enhancing the overall flavor of the dish.
While the water is heating, prepare the sauce. In a wide pan, heat 3 tablespoons of olive oil over medium heat. Add 2 finely chopped garlic cloves and sauté until they are fragrant and just beginning to turn golden. Be careful not to let the garlic burn, as this will impart a bitter taste to the sauce.
Add 300 g of halved cherry tomatoes to the pan. Cook them for a few minutes, stirring occasionally, until they start to soften and release their juices. This will create a light, fresh base for the fish.
Next, add 400 g of mixed white fish, cut into bite-sized pieces, to the pan. Cook the fish gently, stirring occasionally, until it turns opaque and flakes easily with a fork. Taste the sauce and add fine sea salt as needed, keeping in mind that the pasta will also bring some saltiness.
Once the water is boiling, add 400 g of bavette to the pot. Cook the pasta until it is just shy of al dente, as it will finish cooking in the sauce. Before draining, reserve a cup of the starchy pasta water.
Drain the bavette and add it to the pan with the sauce. Toss everything together, adding a splash of the reserved pasta water to help the sauce cling to the pasta and achieve a silky texture. The pasta should be well-coated but not swimming in sauce.
Finish the dish by adding a handful of chopped parsley to the pan, tossing again to distribute it evenly. Serve the Bavette al Pesce hot, ensuring each plate has a good mix of pasta, fish, and tomatoes for a balanced flavor.