Make the broth: Heat oil in a large pot over medium heat. Cook onion and garlic until translucent, about 7 minutes. Add water, wine, celery, fennel, reserved black bass head and bones, canned tomatoes, parsley, thyme, bay leaf, peppercorns, and saffron. Bring to a simmer. Cook covered, for 45 minutes. Strain through a fine sieve into a clean pot; discard solids.
Make the bouillabaisse: return broth to a simmer, and add potatoes. Cook until tender, about 10 minutes. Add black bass drips and chopped fresh tomato. Simmer until black bass is cooked through, about 2 minutes. Stir in lemon juice.
Meanwhile, bring a large pot of salted water to a boil. Cook trofie until al dente.
Drain pasta; divide among 6 bowls. Spoon bouillabaisse over pasta. Garnish with parsley.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (603g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 84 (33%)|
|Amt Per Serving||% DV|
|Total Fat 9.4g||13 %|
|Saturated Fat 1.3g||7 %|
|Monounsaturated Fat 6.6g|
|Polyunsanturated Fat 1.1g|
|Cholesterol 0mg||0 %|
|Sodium 2380.6mg||82 %|
|Potassium 1072.7mg||28 %|
|Total Carbohydrate 38.7g||11 %|
|Dietary Fiber 6.3g||25 %|
|Sugars, other 32.5g|
|Protein 4.9g||7 %|
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Calories per serving: 257
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