Prepare the fish stock, bringing to the boil 3 liters of cold water, to which you will have added shrimp and shellfish shells, a carrot, celery, salt and oil. In a large frying pan, place the oil and the onions cut into julienne strips. Cook over medium heat, until the onions have softened. Add the fish cut into chunks. Brown for a few minutes. Then, blend with the wine. When the wine has evaporated, add the broth and reduce the heat. Continue cooking for about half an hour, sprinkling with hot broth from time to time. Add the tomato sauce, season with salt and pepper and continue cooking for 10 minutes. With the help of a minipimer, emulsify all ingredients until creamy. Composition of the dish Paccheri pasta with squid ink Pasta leonessa 250 gr of buffalo mozzarella genovese bell swordfish accompanying sauce Cook the paccheri in abundant salted water, leaving them al dente. Fill the paccheri with the swordfish genovese, alternating with pieces of buffalo mozzarella. Pass them in a hot oven at 200 degrees for a few minutes. Place the paccheri on a serving dish, on which the mirror sauce has been placed.