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.
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.