Conchiglie with Dentex

I can provide you with a recipe to prepare a delicious dish of Conchiglie with Dentex. Remember that if you can’t find dentex, you can also use another type of similar white fish, such as sea bream or sea bass, depending on local availability.

Ingredients

• 350 g of Conchiglie (pasta)
• 400 g of Dentex fillet
• 200 g of cherry tomatoes
• 2 cloves of garlic
• Fresh parsley to taste
• Extra virgin olive oil to taste
• Fine salt to taste
• Black pepper to taste
• White wine (one glass)

Preparation

1. Start by cleaning the dentex, removing the skin and bones, then cut the fillet into medium-sized cubes.
2. Wash the cherry tomatoes and cut them in half or into quarters, depending on their size.
3. Put a pot with plenty of salted water on the heat to cook the Conchiglie.
4. In the meantime, take a frying pan and sauté the garlic cloves with a drizzle of extra virgin olive oil.
5. Once the garlic is golden, remove it and add the dentex cubes to the pan. Cook over medium-high heat until golden brown.
6. Deglaze the fish with white wine and let the alcohol evaporate.
7. Add the cherry tomatoes to the pan, lower the heat, and cook for a few minutes until they soften, creating a light sauce.
8. Adjust the seasoning with salt and pepper, and if you like, add a bit of chili pepper for a spicy touch.
9. When the Conchiglie are al dente, drain them and add them to the pan with the sauce. Sauté them together with the fish and tomatoes to blend the flavors.
10. Sprinkle with chopped fresh parsley before serving.

Serve the Conchiglie hot, perhaps with a drizzle of raw oil and an additional touch of fresh parsley.

Curiosity

Dentex is a prized fish, appreciated for its delicate white flesh, and is often used in Mediterranean cuisine. This type of fish is well-suited to be paired with light sauces and subtle aromas that enhance its flavor without overpowering it.