Paccheri with Gurnard

Method

1. Remove the fins from the fish with scissors. Place the fish on the cutting board.
2. Fillet the fish: make an incision behind the head, slide the knife along the backbone to separate the fillet. Repeat on the other side. Remove the pin bones with tweezers, then remove the skin. Set the fillets aside. Save all bones, skin, and head for the broth.
3. Prepare the broth: in a pot, heat a little olive oil. Add parsley stems, carrot, celery, and onion. Add the fish trimmings (bones, skin, head). Toast for a few seconds, then add water, one bay leaf, and a pinch of salt. Cover and simmer for 30-40 minutes.
4. Meanwhile, prepare the sauce: in a separate pan, heat olive oil and sauté sliced garlic and chili pepper. Add halved cherry tomatoes and cook briefly.
5. Filter the broth through a sieve and add some of it to the sauce. Bring to a simmer.
6. Add the paccheri pasta to the sauce and cook risotto-style: add broth as needed until the pasta is al dente.
7. While the pasta cooks, chop the parsley finely and cut the fish fillets into small chunks.
8. When the pasta is almost done, add the fish chunks and cook for just a minute or two. Finish with fresh parsley and serve.