Red mullet and olive fettuccine

1.Fillet and pin-bone 6 red mullet, reserving bones. Refrigerate fillets until required. Coarsely chop remaining mullet.

2.Heat olive oil in a heavy-based saucepan over medium-high heat, add onion, carrot, celery, fennel and garlic and cook for 7-8 minutes or until soft. Add chopped mullet and reserved bones and stir for another minute. Add wine and cook for 4-5 minutes or until reduced by half, add tomatoes and cook for 7-8 minutes or until thick. Season to taste with sea salt and freshly ground black pepper. Pass mixture through a mouli or pulse in a food processor until coarsely chopped, then press through a sieve, discarding solids. Return mixture to pan, add reserved red mullet fillets and simmer over medium heat for 2 minutes or until fish is just cooked.

3.Cook pasta in a large saucepan of boiling salted water until al dente, drain and return to pan. Add red mullet mixture, olives and parsley, toss to coat and serve with lemon wedges.