Local fish with cherry tomatoes, citrus bagna cauda, herbs and olives atop fregola pasta

The local fish here in Charleston, South Carolina is a dream to cook with. I source all my fish from Crosby's, down on Folly Road. They are open from 6-6 daily and everyone that works there is welcoming and extremely knowledgeable. As a private chef in Charleston, I frequently cook with local fish for my guests. My recipe for local fish with cherry tomatoes, citrus bagna cauda, herbs and olives atop fregola pasta is one that you are going to want to add to your repertoire!

Makes 6 servings

Bagna cauda sauce:

3 tablespoons unsalted butter

2 tablespoons olive oil, I prefer Olinda olive oil

4 anchovy filets, minced

4 garlic cloves, minced or grated

1/2 an orange, zested and juiced

1 lemon, zested and juiced

3 tablespoons thinly cut basil

1/2 cup olives, pitted and halves (I prefer Castelvetrano olives or Olinda's olives)

Red pepper flakes, to taste

Cook the butter and olive oil in a medium saucepan over low heat just until the butter is melted. Add the anchovies and stir until the anchovies dissolve, about 2 minutes. Add the garlic and cook just until fragrant, about 30 seconds. Remove from the heat. Stir in the orange juice, orange zest, lemon juice, lemon zest, basil and red pepper flakes. Taste, and only add salt if you need it after tasting the sauce. Set aside for 30 minutes while you cook the rest of the dish. Warm over low heat once ready to use.

3 tablespoons olive oil

2 shallots, thinly sliced

1/4 cup thinly sliced fennel, save the fronds for later

1/3 cup thinly sliced celery, save the leaves for later

1 pint cherry tomatoes

Kosher salt, to taste

Freshly cracked black pepper, to taste

1/4 cup tomato paste

2/3 cup dry white wine

1/2 cup water, chicken stock, vegetable stock or seafood stock, optional, as needed

Fregola pasta, cooked until al dente (cooked with a slight bite still per package directions), set aside4 6oz fish filets, skin and bones removed, cooked at 400F on oiled parchment for 10 minutes or so, until it flakes easily with a fork, seasoned with salt and pepper after cooking.

Heat a large saucepan over medium heat. Add olive oil. Add shallots, fennel, celery and cherry tomatoes. Cook until the vegetables soften, and the tomatoes release their juices. Stir often. Add salt and pepper. Add tomato paste and cook until the tomato paste darkens slightly, about 3 minutes. Add white wine and let it evaporate until half remains, about 5 minutes. Add water or stock and cook about 15 minutes over medium heat, until slightly evaporated. Add the partially cooked pasta, and warm for a couple of minutes. Feel free to add a couple of spoonfuls of the reserved bagna cauda. Serve on a large platter with the cooked fish on top, finished with the bagna cauda, fennel fronds and celery leaves. Serve hot!