Pasta with Sea Bream in White

Method

1. Prepare the fish stock: In a pot, heat a drizzle of oil. Add the cleaned head and bones of the sea bream, along with a garlic clove and parsley stems. Toast until fragrant, then deglaze with white wine. Let the alcohol evaporate, then add a few ice cubes. Simmer for about 30 minutes, then strain. Reserve the stock.
2. Meanwhile, remove the skin from the fish fillets. Add the skin to the stock for extra flavor and collagen.
3. In a separate pan, heat oil and add a garlic clove. Sear the fish fillets until cooked through, seasoning with salt and pepper. Remove and set aside.
4. In the same pan, add an anchovy fillet and let it dissolve in the oil.
5. Bring the fish stock to a simmer. Add the linguine directly to the pan with the anchovy base. Gradually add hot fish stock, stirring frequently, as you would for a risotto. Cook until al dente.
6. When the pasta is about halfway cooked, add the Taggiasca olives. Continue cooking, adding more stock as needed.
7. Once the pasta is al dente, remove from heat. Grate in the bottarga, add lemon zest and a squeeze of lemon juice. Toss well to combine.
8. Add a drizzle of extra-virgin olive oil and toss again. Let rest for 10-15 seconds.
9. Plate the pasta, finishing with a final grating of bottarga, lemon zest, and a few olives.