In a medium sized saucepan sauté a garlic clove with half of the red chilli pepper and 60 g of oil. Remove the garlic and chilli when golden and add the diced tomatoes, salt and parsley, simmer for 2 minutes. Add the broth and the whole fish, cook for 20 minutes in a double boiler. Strain the fish through the food mill first then through the chinois, pressing to obtain a stock to be kept aside.
Shell the shrimps and prawns, with the heads of the latter make another stock, by heating 10 g of oil and a garlic clove in a pan and sautée the heads for 2 minutes on high heat. Add salt then let dry in the oven for 25 minutes at 90° C. Place the pan on the heat again, add a ladle of water and 100 g of fish stock, cook for 4 minutes on a low heat. With the aid of a pestle, strain hard through the chinois.
Finally, in a large pot put 80 g of oil, a garlic clove and the chilli pepper. Sautée and remove when golden. Cut the squid and cuttlefish brunoise and sauté them for about 5 minutes. Add the minced parsley, the remaining fish stock and the two stocks made previously.
When it boils pour the Pasta Mista. When it is very al dente, remove from the heat and add salt and pepper to taste then let stand for about 1 minute.
Serve in a hot bowl, garnish with the blanched crustaceans and mullet fillets.
“You can make the recipe also with the other pasta shapes suggested here.”