Scorpion Fish Soup with Romanesco Broccoli

Method

1. Prepare the vegetable broth base: peel and cut carrots, spring onion, and celery into large chunks.
2. In a tall pot, heat olive oil and sauté a clove of garlic and the cut vegetables briefly.
3. Clean the scorpion fish: remove the dorsal spines, fillet the fish, and cut the fillets into pieces. Reserve the bones and scraps.
4. Add the fish pieces to the pot and sear over high heat until golden.
5. Deglaze with a splash of white wine and let the alcohol evaporate.
6. Cover with cold water and bring to a boil. Skim off any foam that rises to the surface.
7. Meanwhile, cut the Romanesco broccoli into small florets. Keep the tender leaves aside.
8. In a separate pan, gently fry a grated garlic clove in olive oil, then add the broccoli florets and leaves. Cook for a few minutes.
9. Add a ladle of the fish broth to the broccoli pan to speed up cooking.
10. Add canned peeled tomatoes, crushing them with your hands. Season with salt and a piece of fresh chili.
11. Remove the fish pieces from the broth. Remove the bones from the fish flesh, then cut the flesh into small cubes. Add the cubed fish back to the broth.
12. Pour some of the fish broth into the broccoli and tomato pan to create a soup-like consistency. Bring to a simmer.
13. Add the ditalini pasta directly into the pan and cook for 10-12 minutes, until al dente.
14. Serve the minestra in a bowl. Top with a handful of fresh raw broccoli leaves, a generous grating of Pecorino Romano, and a drizzle of extra virgin olive oil.