Red Mullet Soup

Method

1. Clean and fillet the red mullet. Remove the fillets and set aside. Reserve the heads and bones for the broth.
2. In a pot, heat olive oil and a little butter. Add chopped celery, carrot, onion, garlic, parsley stems, and chili. Sauté gently.
3. Add the fish heads and bones to the pot and toast them until they start caramelizing and sticking to the bottom.
4. Deglaze with white wine and let the alcohol evaporate completely.
5. Add cherry tomatoes cut in quarters and a bit of tomato passata. Then add a handful of ice (or very cold water) and bring to a simmer. Cook for about 20 minutes.
6. Meanwhile, in a separate pan, candy some yellow and red cherry tomatoes with butter, sugar, salt, and pepper. Add lemongrass and lemon zest. Cook until glazed and tender.
7. Using a Parisian scoop, make small potato balls. Add them to the simmering broth to cook.
8. Cut stale bread into small cubes. Toast them in a pan with olive oil, butter, rosemary, and garlic to make croutons.
9. Season the fish fillets with salt and cook them in a non-stick pan, skin side down, until the skin is crispy. Finish cooking off the heat.
10. Cut a small piece of raw red mullet into thin strips. Place in the bottom of a shallow bowl.
11. Strain the broth through a fine sieve, pressing on the solids. Return the broth to the heat and reduce slightly.
12. Pour the hot broth over the raw fish strips. Arrange the cooked fillet, candied tomatoes, potato pearls, and croutons on top. Garnish with fresh basil leaves and a drizzle of extra virgin olive oil.