Fish Soup

Method

1. Clean and fillet the mullets, removing the blood line and rinsing the fillets.
2. In a large pot, heat olive oil and add garlic cloves, chili pepper, and parsley stems. Cook until fragrant.
3. Add the fish heads and bones to the pot, stirring and crushing them to release flavor.
4. Add water and bring to a boil. Skim off any foam and impurities. Add the outer leaves of the Romanesco broccoli. Simmer for about 20 minutes.
5. Meanwhile, cut the Romanesco broccoli into small florets.
6. In a second pot, heat olive oil and add minced garlic and chili. Add the broccoli florets and sauté briefly without browning.
7. Strain the fish broth and pour it over the sautéed broccoli. Let it simmer.
8. Cut the mullet fillets into bite-sized pieces and season with lemon juice, salt, and pepper. Set aside.
9. Prepare the raw mullet carpaccio: slice some thin fillets and season with lemon juice, salt, pepper, and olive oil. Set aside to marinate.
10. When the broccoli is tender, add the mixed pasta and the preserved tomatoes. Stir and cook until the pasta is al dente.
11. Just before the pasta is fully cooked, add the bite-sized mullet pieces to the soup and stir briefly.
12. Finish with chopped parsley, basil leaves, and a generous grating of pecorino.
13. To serve, place a portion of the raw carpaccio at the bottom of each bowl, then ladle the hot soup on top. Garnish with additional parsley, pecorino, and a drizzle of olive oil.