Orecchiette with turnip tops and redfish cheek

Preparation:

Preparation: Cook the orecchiette and turnip tops in boiling water (in the same pot). Put the waste with the head of the redfish in cold water in a separate saucepan and bring to the boil, drain and remove the cheeks and some pulp waste from the head; remove the bone from them and leave them to brown in a pan with oil, garlic, chilli pepper, salt and pepper; combine the orecchiette with the cooked turnip greens and stir for 2 minutes.