Sultan Ibrahim picture by Richard Allenby- Pratt
In Europe we would use Red Mullet here in the Gulf this inexpensive fish makes a fine soup. Served with rouille , gruyere cheese and garlic croutons treat yourself to a delicious school night supper. I have used the recipe from "A Summer In France" with Chef Andy.
Red Mullet Soup
Serves 4/6
Preparation time 10 minutes
Cooking time 30 minutes
This is one of my favourite fish. The French eat it whole with its liver intact, and name it the woodcock of the sea because of the same method of preparation is used on it's feathered friend.
Peel and slice 2 carrots, 1 onion, 2 cloves of garlic, ½ a bulb of fennel, 1 strip of orange peel, 1 bay leaves, 2 branches of thyme, ½ a de seeded chili, 1 small de seeded sliced yellow pepper, and a large pinch of saffron.
On a low heat cook in 2 tablespoons of olive oil for 10 minutes covered with a lid. Add 4 medium sized tomatoes skinned and chopped, then turn up the heat. Cook and stir for 3-4 minutes. Add 500g of red mullet fillets and a nip of Pastis. Flambé and when the flames die out add 1.5 litres of fish stock made from the bones. Cook for a further 10 to 15 minutes
Allow to cool a little, then blend and pass through a sieve, serve in warmed bowls with rouille, croutons and grated gruyere cheese.
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