Spaghetti with mullet, almonds, and fennel

To prepare spaghetti with mullet, almonds, and fennel, start by cleaning the fish. First, scale the mullets using the appropriate tool 1 or the back of a knife. Cut off the side 2 and dorsal fins 3.

Using a pair of scissors, cut open the belly of the fish up to the head and rinse under running water to remove the internal organs. Make a diagonal cut just behind the gills from the back to the previous belly cut. Score the tail and the dorsal part of the fish along the backbone 4 to obtain the fillets 5. Repeat this for all the mullets. Place the heads and bones on a baking tray lined with parchment paper and dry them in an oven at 350°F for 15-20 minutes 6.

Place the mullet scraps in the oven along with the almonds 7, and remove them once they turn golden. Meanwhile, cut the mullet fillets first in half 8 and then into cubes about 0.39 inches 9. Set aside.

Put the mullet scraps in a pot, cover them with cold water 10, and cook for 20 minutes or until the volume is reduced by 75%. Strain and set aside the broth 11. Slice the toasted almonds into thin slivers 12.

In a pan, pour a drizzle of oil, add the garlic 13, and sauté for a few minutes. Add the mullet fillets 14 and sauté over high heat for 2-3 minutes, then remove the garlic 15.

Deglaze with white wine 16, adjust the salt 17, and pepper 18.

Cook the spaghetti in salted boiling water 19. When there are 2 minutes left to finish cooking, transfer them to the pan 20, add the broth, and cook to completion 21.

Toss the spaghetti adding chopped wild fennel 22 and a drizzle of oil 23. Plate the spaghetti 24.

Add the mullet sauce, toasted almonds 25, chopped fennel, and finish with grated lemon zest 26. The spaghetti with mullet, almonds, and fennel is ready to be served 27.