Ingredients (for 4 people):
bones and the heads of 8 mullet
celery, carrot and onion
pasta and sauce
400 grams of pasta
250 grams of broccoli
flesh of mullet
salt and white pepper
Heat a pan, pour oil and roast the vegetables coarsely chopped. Add the fish bones and heads of the fish, even the toast and sprinkle with wine.
Add the parsley stems, some tomatoes if in season, and if you like, the cold water and bring to a boil. Lower the heat and simmer 45 minutes.
Once ready the balloon, filter, and bring to a boil again.
Dip the broccoli and blanch them in the comic a few minutes.
Apart from preparing a pan in which to heat oil, garlic and a little pepper: sear the fillets of red mullet.
Once cooked broccoli, add the fish and bring it to cooking with wet fish stock.
Season with salt and white pepper
Cook the pasta, dipping into the sauce, season and serve, sprinkling at the end with a little grated orange peel.