Mixed Pasta with Gurnard

Method

1. Prepare the fish broth: quarter the onion, cut the celery into two, peel the carrot, and wash the parsley. Eviscerate the gurnard (or have it done by your fishmonger). Make an incision near the gills and follow the spine to fillet the fish, keeping the head and bones for the broth.
2. Remove any remaining bones from the fillets using your fingers. One fillet will be sliced for raw sashimi; the other will be cut into pieces for cooking. For the sashimi, carefully remove the skin and cut the fillet into thin strips. Season with oil, basil leaves, and refrigerate.
3. In a large pot, heat abundant olive oil. Add the fish head and bones and sauté until fragrant. Deglaze with dry white wine (or vodka if you have no wine) and let the alcohol evaporate. Cover with cold water and simmer for 15-20 minutes to create a concentrated broth.
4. While the broth simmers, prepare the tomato sauce: crush a clove of garlic in a pan with a drizzle of oil. Add whole tomatoes (preferably fresh or good quality canned), season with salt, and cook for 12-15 minutes until they break down into a thick sauce. Optionally, add chili pepper.
5. Once the broth is ready, strain it through a fine chinois. Set aside.
6. Add the tomato sauce to the strained broth and bring to a boil. Add the mixed pasta and cook, stirring often, adding a little broth or water as needed. Cook until al dente (about 8 minutes depending on the pasta).
7. Just before serving, remove the pasta from heat. Arrange the raw gurnard slices (sashimi) in serving bowls. Ladle the hot pasta and broth over the fish—the hot liquid will gently cook the raw fish. Finish with fresh basil leaves, a drizzle of olive oil, a squeeze of lime, and freshly ground black pepper.