Roman Broccoli and Skate Soup

Method

1. Prepare the fish broth: in a pot, heat a little olive oil, add chopped onion, tomato pieces, parsley stems, and optionally celery, carrot, and leek. Sauté briefly, then add cold water and bring to a boil. Add salt moderately, then add the whole skate. Boil until the fish is cooked, then remove the skate and set aside to cool.
2. In another pot, heat a drizzle of olive oil and add two cloves of garlic (in their skins) and the broccoli florets. Sauté over medium-low heat without pre-boiling. Add a pinch of salt and a few anchovy fillets. Cook until the anchovies dissolve.
3. Add one tablespoon of tomato paste to the broccoli pot and stir well.
4. Ladle some of the fish broth (about 2-3 ladles) into the broccoli pot. Continue to cook over medium heat.
5. While the broccoli cooks, debone the cooked skate: peel off the skin and separate the flesh from the bones and cartilage. Set the flesh aside.
6. After the broccoli has simmered for about 3 minutes, add half of the skate flesh to the pot.
7. Add broken spaghetti (or ditalini) to the pot. Cook until the pasta is done, stirring gently to avoid breaking up the broccoli.
8. Optionally, add a piece of pecorino rind to the pot during cooking for extra flavor.
9. Once the pasta is cooked, turn off the heat and let the soup rest for 5-10 minutes.
10. Serve the soup in bowls, topping with the remaining skate flesh, grated pecorino cheese, black pepper, and a drizzle of raw olive oil.