Clean and fillet the fish. Season the fillets of fish with some oil and salt and keep aside. In a pan, add 4 tablespoons of oil, and fry the garlic, onion, chopped celery, fish heads and bones and let cook for about ten minutes, then add the wine and let it evaporate. At last add a liter of cold water, the tomatoes cut in half, and let cook, covered, slowly for about an hour. Then pass through a tight sieve and keep aside. Clean and cut into strips the peppers previously roasted, so as to form a sort of colorful raft. Toast the pine nuts and mix them with 30g of oil. Get it creamy, using a mixer. Cook the pasta in salted boiling water. Drain it al dente and seson half pasta with the marinated pulp of the fish. Season the other half with the fish sauce. Serve placing on the bottom of the plate the raft of peppers. Place on it the pasta and decorated with the creamy pine nuts and herbs. (Technical note: the sea foam is made with fish stock and fish sauce in equal parts. "Agar agar" is used to make the sauce dense. Serve hot). Wine Suggestion: Another dish of great visual impact, in which the pepper plays a very important role for the taste. Stands out very well the cream of toasted pine nuts, creating a pleasant dissonance with the fish sauce. Overall preparation requires a strong wine like “Greco di Tufo”, rich in flavor with a persistent flavor, able to sustain and enhance the complex dishes.
