Ingredients

4kg whole red mullet, scaled, gutted, eyes removed and cut into pieces
2 tsp cayenne
2 ½ dessert spoons saffron
Olive oil
Marinade for 24 hours
½ bottle pernod
½ bottle brandy
2/3 tin tomato puree
4 onion, rough dice
4 carrot, rough dice
2 celery sticks, rough dice
1 head of garlic, split
8 plum tomatoes, quartered
1 large potato, rough dice
2 ltr chicken stock hot

Method

1) In a heavy based pan colour the carrots in some olive oil, then add the white veg and colour further. Add the tomato puree and colour further. Add the fresh tomatoes, brandy and pernod and reduce.
2) Meanwhile, in a very hot frying pan, roast the marinated mullet in batches until nicely browned. Drain.
3) Add the mullet to the mirepoix, pour over the hot stock, a little water and a pinch of salt. Cook for 45 minutes.
4) Mouli the entire contents of the pan and then pump through the chinois.
5) Reduce slightly, adjust flavour with butter and lemon juice.
6) Serve with croutons, aioli, and shredded gruyere

In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.