Linguine with Gurnard, Capers and Tomato

Method

1. Fillet the gurnard, reserving the bones and heads.
2. In a large pan, heat olive oil and add the fish bones and heads, a whole garlic clove, a piece of onion, and parsley stems. Sauté until golden.
3. Deglaze with a splash of white wine, letting the alcohol evaporate.
4. Add enough water to cover and simmer for no more than 20 minutes. Strain the broth and set aside.
5. In another pan or the same pan after removing solids, heat a little olive oil and add the cherry tomatoes, chili, and capers. Cook for a few minutes.
6. Add the strained fish broth to the tomato mixture and bring to a simmer.
7. Add the pasta directly to the pan and cook, stirring frequently and adding more broth if needed, until al dente and creamy.
8. In the last two minutes of cooking, add the fish fillet pieces and gently incorporate.
9. Remove from heat, add grated Pecorino cheese and chopped parsley. Serve immediately.