Strawberry pappardelle

Preparation:

Preparation: In a saucepan capable of holding the whole fish, fry a carrot, an onion and a celery stalk, all diced, in two tablespoons of oil, then cook the gutted and scaled fish in it over a low heat. Meanwhile, fry the garlic, parsley and chilli pepper in a large pan. When the fish is cooked (about 15-20 minutes) remove it from the pan, debone it and pass the pulp through a sieve by dropping it directly into the pan with the sautéed garlic, parsley and chilli pepper. Cook for about 5 minutes then add the tomato puree (a little is enough, just to give some colour) and cook for another 10 minutes. Cook the pappardelle al dente, drain, then sauté briefly in the fish sauce.