Gianfranco Pascucci's Zuppa di Pesciacci

Method

1. Cook fusilli in boiling salted water for 7 minutes.
2. Make a light fish stock using small fish (pesciacci) and fish bones; add halophyte tomatoes and reduce over low heat. Finish with a splash of lemon juice.
3. Season larger fish fillets with salt, thyme, and tarragon; grill skin-side down in a little olive oil until lightly cooked.
4. In a separate pan, quickly fry olives in olive oil with herbs, then dry them in a low oven (70°C) for 20 minutes to remove bitterness.
5. Blend and strain a variety of aromatic herbs to make a salsa verde extract.
6. Drain the cooked fusilli and add to the reduced fish soup, stirring gently.
7. To serve, ladle the pasta and soup into bowls, top with grilled fish fillets, dried olives, and a drizzle of salsa verde.