Pasta with Scorpionfish

Method

1. In a large pan, heat extra virgin olive oil. Add the garlic cloves, parsley stems, basil leaves, chopped shallot, and chopped spring onion. Sauté for 1-2 minutes until fragrant.
2. Place the whole cleaned scorpionfish in the pan and brown it on both sides over medium-high heat.
3. Add the white wine and let it evaporate until the alcohol smell dissipates (when it no longer stings your nose).
4. Add a splash of water, cover the pan, and cook for 10-15 minutes or until the fish is cooked through and the flesh begins to separate.
5. While the fish cooks, prepare the broccoli Romanesco: cut into small florets, keeping the tender leaves.
6. Remove the fish from the pan and set aside to cool slightly. Strain the cooking liquid through a fine-mesh sieve, reserving the broth.
7. In the same pan (or a clean one), heat a little more olive oil. Add a grated garlic clove, the pitted Taggiasca olives, capers, fresh basil, and parsley. Add a splash of water and stir to combine. This is your sauce base.
8. Once the fish is cool enough to handle, carefully remove the skin and bones. Shred the flesh into large pieces, checking for any remaining bones.
9. Bring a large pot of salted water to a boil. Add the broccoli florets and cook for 2 minutes. Then add the mafalde pasta and cook until al dente (about 8-10 minutes), but remove 2 minutes before the recommended time.
10. Just before draining, add a ladle of the reserved fish broth to the sauce pan and bring to a simmer.
11. Drain the pasta and broccoli (reserving some pasta water) and transfer them directly to the sauce pan. Add the shredded scorpionfish.
12. Toss everything together over medium heat, adding more fish broth or pasta water if needed to achieve a creamy consistency.
13. Grate a generous amount of Pecorino di Amatrice over the pasta, toss again, and adjust salt. Finish with a drizzle of extra virgin olive oil. Serve immediately.