Spaghettoni with John Dory and Its Liver

Method

1. Clean the John Dory, fillet it, and set aside the fillets and liver. Reserve the carcass.
2. Heat a generous amount of olive oil in a large pan. Add parsley stalks, basil leaves, roughly chopped onion, and whole garlic cloves.
3. Place the fish carcass in the pan and brown it well on all sides to build flavor.
4. Deglaze with a glass of red wine (Astolfo Perricone) and let the alcohol evaporate.
5. Add a splash of water and a few salted capers. Let the broth simmer gently.
6. Meanwhile, dice the fish fillets into small pieces.
7. After about 5 minutes, remove the carcass and any large bones. Return the broth to the pan.
8. Add the diced fish fillets and the liver to the broth. Cook for a few minutes until the fish is just cooked through.
9. Cook the spaghettoni in salted boiling water until al dente. Reserve some pasta water.
10. Drain the pasta and toss it with the fish sauce. If needed, add a little pasta water to loosen the sauce.
11. Serve immediately, garnished with fresh parsley if desired.