This recipe is a take on a dish I had in Milan late last year.  It was so simple in concept but full of flavor from the fish stock they is the backbone to this pasta.  You basically make a really good fish stock and puree it with lots of parsley for a really fresh look and taste.  I added a lemon butter to the bottom of the bowl to give a little richness and acid.  A fairly straight forward recipe that have a few steps but shouldn't be something to slave over all day long.  Here is the recipe I hope you enjoy it!

1 lb of snapper large diced skin removed 

Fish Stock
1 carcasses of snapper including scraps and skin
Mirepoix, 1 carrot, 1 onion, 1 leek, 3 stalks of celery
1 garlic bulb cut in half
1 bay leaf, 3 sprigs of thyme
1 tbsp of black peppercorns
10 cups of water 

3 cups of fish stock
1-2 bunches of blanched parsley
2 tbsp of butter
salt to taste

10 oz of Mafadine pasta cooked al dente

Buerre Blanc
1 cup of white wine
1 cup of cream
1- 11/2 sticks of butter
1 lemon juiced and 1/2 tsp of zest
1 sprig of thyme
1 garlic clove
Salt to taste

Parmesan and parsley sprigs to garnish

For the fish stock,

Have your butcher fillet the snapper, if you don't know how or go here (the link is for flounder but gives you the basics).  Then cut the collar of the fish and reserve for another use.  Take the gills out and discard.  Then take the whole fish and rinse well under cold water to rid of any blood ( blood will turn your stock cloudy)  The place in a pot with the rest of the ingredients and bring to a boil.  Turn down to a simmer and reduce by at least half.  The stock should have a rich deep flavor.  If the stock still taste very mild and watery, then reduce a little more until you have a deep flavor profile.  Strain out and discard the contents.   Then take 3 cups of the fish stock and place in a blender with the blanched parsley.  Puree until smooth and season with a little butter and salt.  Set aside and keep warm

Buerre Blanc Sauce,

In a small sauce pot add white wine, zest, thyme, and garlic.  Reduce the liquid by until the wine is just about evaporated (about 3/4 reduced). Then add the cream and reduce that by half.  Then  finish by adding to the sauce the butter 1 tbsp at a time until it has emulsified. Season with salt and lemon juice, strain if desired.  Set aside and keep warm.

To Finish, 

Bring a pot of salted to water to a boil.  Place mafadine pasta in the pot, cook until al dente.  Meanwhile in a large saute pan add 2 cups of parsley sauce.  Season snapper with salt and place in the sauce.  Have the heat on medium.  You gently want to cook the snapper in the sauce until it is just done.  It should only take a minute or two.  Toss in the strained out pasta and cook for another minute or two so the pasta soaks up the sauce.  Season everything with salt and pepper.   Then place a few spoonfuls of the buerre blanc sauce in the bottom of the bowl.  Place the snapper mafadine pasta on top.  Then with the left over 1 cup of parsley sauce use a hand blender and froth the sauce.  Spoon the froth over the pasta.  Finish with parmesan and parsley sprigs.  Serve and enjoy!

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