Lake Fish Soup with Saffron Tagliolini and Fennel

Ingredients:
  • Tagliolini 450 gr
  • Saffron threads as needed
  • Vegetable broth as needed
  • Fennel blossoms as needed
  • Mixed lake fish 500 gr
  • Potatoes 200 gr
  • Onions 2
  • Garlic 3 cloves
  • Chili flakes to taste
  • Tomato paste to taste
  • Extra Virgin Olive Oil as needed
Procedure:

Gut and fillet the lake fish.

Sauté garlic and onions, then add the lake fish pieces and let them flavor with fennel blossoms.

Add the diced potatoes and cover with water, then let it cook for an hour.

Strain the mixture through a sieve, collecting the liquid in a pot.

Cook the tagliolini in salted water.

In a skillet, create an emulsion with Extra Virgin Olive Oil, vegetable broth, and saffron, then toss the tagliolini in this emulsion, adding flavor with fennel blossoms.

Serve the tagliolini accompanied by the broth obtained from the fish soup.

Oil and Flavor: Perfect Pairings for Your Recipes

An EVO oil like Bosana (Sardinia, Sassari) pairs well with mixed lake fish because of its medium herbaceous fruitiness, with hints of almond and artichoke. Medium bitter and spicy notes, with an herbaceous and almond aftertaste. Yellow color with green highlights and medium fluidity. Enhances Mediterranean cuisine.