1,32 lbs bonito (chock sliced) 0,264 lbs mixed olives (saddle, turn, tomato, pink scratch) 0,11 lbs rice flour 0,67 oz olive oil 6,76 oz fish broth 0,044 lbs parsley (finely chopped) 1 fresh red chili pepper (finely chopped) 1 teaspoon lemon zest 1,35 oz olive oil 1 pinch of salt 1 pinch of black pepper for fish broth 1,65 lbs head, bone and tail of a white-fleshed fish (Sea bass, sea bream or sole) 0,11 lbs leeks (separate the white and green part) 0,11 lbs of cultivated mushrooms 1 onion 5 shallots 0,066 lbs olive oil 2 liters of water 1 pinch of fresh thyme 1 pinch of parsley sprig 1 pinch of celery stalk Leave of Daphne For fish broth; Take the head, tail and bone of the fish in a large pot. Add the white part of the leek, mushrooms and onions and fry in olive oil. Then wrap the thyme, parsley and celery stalks with the green leaves of the leek and add the bay leaf to the mixture and cook for 20 minutes. Strain after cooling. After washing and drying the bonito wed...