List of Ingredients
- 1 yellow bell pepper and 1 red bell pepper
- 13 OZ. of orecchiette pasta
- 1/2 LB. of sole
- 4 OZ. of black olives
- 12 mussels
- 2 firm and ripe medium tomatoes
- garlic
- parsley
- olive oil
- pepper
- salt
- celery
- carrot
- onion
- parsley stems
- bay leaf
- dry white wine
- lemon juice
- salt
- black peppercorns
Method
Prepare a court-bouillon by boiling 1 qt. water with the celery, carrot, onion, parsley stems, bay leaf, wine, lemon juice, salt, and peppercorns for around 30 minutes.
Meanwhile, skin the sole, fillet it, and cut it into diagonal strips.
As soon as the bouillon is ready, remove from the heat and add the fish.
Heat 1 Tbsp. oil and a garlic clove in a saucepan. Add the mussels and cook until they open.
Roast the peppers over an open flame, then peel and cut into strips.
Peel the tomatoes, remove the seeds, and coarsely chop them.
Cook the orecchiette in boiling salted water until al dente. Drain and cool under running water. Transfer the pasta to a bowl that has been rubbed with a garlic clove. Mix in the peppers, fish strips, mussels, chopped tomatoes, olives, a generous amount of chopped parsley, salt, pepper, and a drizzle of olive oil. Let the pasta marinate for 2 hours before serving.