Broccoli and Skate Soup

Method

1. Prepare the fish stock: place the skate bones in a pot with cold water, carrot, and onion. Do not add salt. Bring to a boil, skim off impurities, and simmer for 40 minutes to 1 hour.
2. Add the skate wings (the fleshy parts) to the stock and cook for about 10 minutes, until the meat separates easily from the cartilage.
3. Meanwhile, in a separate pan, heat olive oil and sauté a crushed garlic clove until golden. Add the anchovies in oil and stir to melt. Add the peeled tomatoes and the chopped broccoli. Cook for a few minutes.
4. Remove the skate wings from the stock and let them cool. Continue simmering the stock.
5. When cool enough to handle, separate the skate meat from the cartilage and skin.
6. Using an immersion blender, blend the stock (with the vegetables) until smooth and creamy.
7. Add the skate meat back to the blended soup and simmer for 3 minutes.
8. In a small pot, cook broken spaghetti in some of the fish stock for 6 minutes. Then transfer the partially cooked spaghetti into the broccoli soup and finish cooking until al dente.
9. Let the soup rest for a minute off the heat, then serve with a drizzle of extra virgin olive oil and freshly ground black pepper.