fish ragu pasta

INGREDIENTS

1 1/4 lb

whole white fish (eg snapper (for milder flavor) or red mullet (for deeper flavor) giving approx 9oz/260g as fillets)

1/8 tsp

fennel seeds

bay leaf (small)

peppercorns

2/3 cup

white wine (150ml)

2 cups

water (480ml, or a little less)

1 tbsp

olive oil

1/4

onion

anchovy fillets

1 clove

garlic (small)

1 cup

chopped tomatoes (240ml, finely chopped)

1/2 cup

fish stock (120ml, use bones to make stock as in instructions)

1 tbsp

parsley (finely chopped , a small handful)

7 oz

pasta (200g, I used bucatini but use whatever you prefer)