Spaghetti with Fish Palermo Style, are a traditional first course in my Sicily.
They encompass the scents and flavors of my land.
They are very easy to make and also very economical, as they can be made with fish trimmings or leftover catch.
In particular, today I used horse mackerel, but anchovies, sardines, or even a slice of swordfish or tuna are also fine.

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Difficulty: Very Easy
Cost: Economical
Preparation time: 10 Minutes
Portions: 3
Cooking methods: Stovetop
Cuisine: Italian Regional
Region: Sicily
Seasonality: All Seasons

Ingredients

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10.5 oz sea fish (bluefish fillets)
7 oz pasta (spaghetti)
2 cloves garlic (minced)
1 chili pepper
1 bunch parsley (chopped)
0.7 oz pine nuts (toasted)
1.8 oz breadcrumbs
to taste wild fennel (chopped)
to taste extra virgin olive oil
to taste salt
to taste pepper

Tools

What we need to make the

Cutting board
Pot
Frying pan
Wok (or non-stick pan)
Knife
1 Wooden spoon

Preparation of Spaghetti with Fish Palermo Style

A good dish starts with a good choice of raw materials.
First, make sure the fish is fresh.
Let’s start by cleaning and filleting it
I place it on the cutting board and chop it with the knife. Meanwhile, I can put the water for the pasta on the stove.
Now let’s move on to cooking, in a wok I make the classic garlic, oil, and chili, and add the chopped fish.
Mix well and brown until it turns white.
Then it’s the turn of the chopped wild fennel, pine nuts, and raisins…
Stir, season with salt and pepper, and cook for 2 minutes.
Meanwhile, put the breadcrumbs in a pan with a drizzle of extra virgin olive oil and salt and toast, stirring.
As soon as I drain the pasta, I put it in the wok with the fish and toss. If necessary, I add a little pasta cooking water. Not too much.
Finally, I add the toasted breadcrumbs
Here are the Spaghetti with Fish Palermo Style ready