Conchigliette with Sautéed Artichokes & Mediterranean Fish in Saffron Jus

Overview

Difficulty: Medium

Servings: 4

Preparation Time: 20 mins

Cooking Time: 60 mins

Download Recipe

Ingredients


For the Pasta Dough:

Plus:
For the Saffon Jus:
  • 400g of fine Italian pasta semolina flour (may substitute with coarse-grained wheat flour) and a little semolina for flouring the work surface
  • Salt
  • 1 tablespoon olive oil
  • 1/2 lemon
  • 4 medium artichokes
  • 2 tablespoons olive oil
  • 125g grape tomatoes
  • 2 small Mediterranean red mullets, 150-200g each (fileted by the fishmonger; keep the bones)
  • 1 sole about 400g (fileted by the fihmonger; keep the bones)
  • 500g Vongole Verace (large clams)
  • 2 onions
  • 2 garlic cloves
  • 1/2 leek
  • 6 thyme sprigs
  • 4 tablespoons olive oil
  • Salt, pepper
  • 2cl Pernod
  • 125ml dry vermouth, e.g. Noilly Prat
  • 0.2g saffron threads
  • 1 tablespoon dried mushrooms
  • 2 tomatoes
  • 1 bunch fennel greens or dill
  • 2 tablespoons cold butter
  • Pepper

Methods

1. In the MaxxiMUM Kitchen Machine’s mixing bowl, combine semolina flour, a pinch of salt, olive oil and 150ml water and knead for 5 minutes using the dough hook until you have a firm, almost crumbly dough. Knead pasta dough into a ball, cover and let it rest for at least 30 minutes.

2. Place fish bones in a large bowl of cold water. Place clams in a second bowl of water. Discard clams with broken shells and those that don’t close when you nudge them. Cut fish fillets into strips the width of a finger and refrigerate.

3. In a large pot, heat 2 tablespoons of olive oil over high heat and add clams. Pour in Pernod and Vermouth, cover and boil for 5 minutes until the clams have opened (discard any clams that remain closed). Drain clams, saving the broth. Pour broth through a fine strainer. Using half a clam shell, remove clam meat from most of the shells, keeping a couple clams still in their shells for garnish.

4. Peel onions and garlic and dice them coarsely. Cut leeks in half lengthwise, rinse and slice. Lightly sauté vegetables and fish bones in 1 tablespoon olive oil for 2-3 minutes, season lightly with salt and pepper and add clam broth. Then add 500ml of cold water and slowly bring to a boil, removing the rising foam with a slotted spoon.

5. Pluck leaves from fennel greens, chop and set aside. Add fennel stems, thyme and mushrooms to the stock. Season with salt and pepper. As soon as the liquid reaches a high boil, reduce heat and let simmer rather than boil for 25 minutes. Strain fish stock through a fine strainer or damp cloth into a second pot. Add saffon threads and reduce to about 250 ml.

6. For the pasta, shape pasta dough using the MaxxiMUM pasta press for conchigliette, i.e. press the dough into the mincer, cut of 2 cm-long pieces of pasta with a sharp knife and dust with a little semolina flur. The easiest way is to have an assistant who feeds the dough into the machine.

7. Squeeze juice from half a lemon and place in a bowl with 4 tablespoons water. Remove tough outer leaves from the artichokes by breaking them of or using a small knife. Cut off the top halves of the artichokes and shorten the stems to 8 cm. Score the base of each, remove a large number of leaves and place in the lemon water.

8. Cut artichoke hearts in half and scrape out the fuzzy centres with a melon baller or teaspoon. Using the MaxxiMUM Continuous Shredder, thinly slice artichoke hearts and stems. Sauté in 2 tablespoons olive oil for 3-4 minutes. Rinse grape tomatoes, cut in half and add to artichokes. Braise for 2 minutes, pour in a little saffon stock and cook for 2 minutes until done.

9. Boil conchigliette in a large pot of salted water. Bring saffon stock to a boil, add fish fillet and clams and stir in cold butter cut into bits. Remove from heat and let stand for 2 to 3 minutes. Drain conchigliette, toss with saffon stock, artichokes and fennel greens and return to a boil. Transfer to plates.

Related Recipes

Beef Wellington

Salted Baked Fish

Whole Steam Sea Bass with Preserved Chinese Lettuce, Mushroom and Fresh Chilli Dip

Vegetarian Pot with Mixed Vegetables and Quail Eggs

MyBosch

Register for free and enjoy many benefits!

Our service

We are here to help before and after your purchase.

Customer Service Centre

D-G-50, Block Dahlia, 10 Boulevard, Sprint Highway, PJU6A, 47400 Petaling Jaya, Selangor

Walk in from Monday to Friday: 8.30am to 5.30pm (excluding public holidays)

Customer Service Consultant

Phone: +603 7950 9338

Monday to Friday: 9am to 6pm

Saturday: 9am to 1pm

(closed on Public Holidays)

WhatsApp us at +6011 1214 7848

Monday to Sunday: 9am to 9pm

(including Public Holidays)

Experience Bosch

Discover quality, perfection and reliability.

Find a dealer

Find dealers or service shops near you!