Bavette With Mullet Sauce, Dried Tomatoes And Parsley

Preparation:

Preparation: Take the heads and the bones of the red mullet, sear them in a pan with some oil and bay leaf. Add the tomato pulp, a little water and bring to the boil. Strain the gravy and transfer it to another pan. Cook the bavette in boiling salted water, drain and stir in the sauce. Cut the dried tomatoes into strips, add them to the pasta with the chopped parsley. Mix everything and serve.