This is really a French recipe but it is from ” Rhodes Around Britain” by Gary Rhodes. It should be served with Garlic Toasts with Rouille. To make the garlic toast cut a french stick into 1 cm slices and spread with some garlic butter. Toast the slices then top with Rouille.
Ingredients
- 225 g tomatoes chopped
- 1 fennel bulb trimmed and chopped
- 1 large onion peeled and chopped
- 2 carrots chopped
- 1 leek trimmed, washed well and chopped
- 2 celery sticks chopped
- 1 plump garlic clove peeled and crushed
- 1/2 bunch fresh basil
- 1/2 bunch fresh tarragon
- a pinch saffron
- 25 ml olive oil
- 50 g unsalted butter
- 450 g red mullet fillets ( use frozen if wished) scaled and sliced into pieces
- 300 ml Noilly Pratt or dry white vermouth
- 300 ml dry white wine
- 1.2 litres good fish stock
- 2 tsps tomato puree
- sea salt and white pepper
Servings:
Instructions
- Sweat all the chopped vegetables, garlic, herbs and saffron in the olive oil and butter for a few minutes. Add the red mullet fillets, the Noilly Pratt and white wine and allow to cook and reduce for 5-6 minutes.
- Pour on the fish stock and tomato puree. Bring the soup to a simmer and cook for 40 minutes.
- Puree the soup in a food processor or liquidiser and push through a sieve. Season with salt and pepper. Serve with the Rouille toasts.
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