1skinless sea bass fillets or other mild, flaky fish like cod or halibut, cut into 2-inch piecesMake the topping: Heat ¼ cup of oil in a small saucepan over medium heat. Add the garlic and shallots and cook, stirring frequently, until they begin to brown, about 5 minutes. Add the capers and cook for 1 minute more. Turn off the heat and stir in 1 tablespoon of the chopped parsley and the red pepper flakes. Set aside.
Stir in the tomato paste and cook for 1 minute more. Follow with the wine , scraping up any bits from the bottom of the pan, and cook until reduced by half, 3 to 5 minutes. Add 2 cups of water and simmer over medium heat, stirring occasionally, for 10 minutes. Drizzle in the colatura or fish sauce and season to taste with salt and pepper.
While the pasta cooks, season the fish with salt and pepper. Add the fish to the broth, cover, and cook over low heat for 2 minutes. Gently flip the fish, cover once more, and cook an additional 2 minutes, or until just cooked through .
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