- 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
Red Mullet Soup
Tony Fleming
10th February 2012
Red Mullet Soup
This delicately flavoured fish lends itself to a range of delicious red mullet recipes. Whether grilled, pan-fried or steamed, red mullet is the ideal addition to any dish - Why not give the following red mullet soup recipe a try yourself?
Ingredients
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
Built by Chefs. Powered by You.
For 17 years, The Staff Canteen has been the meeting place for chefs and hospitality professionals—your stories, your skills, your space.
Every recipe, every video, every news update exists because this community makes it possible.
We’ll never hide content behind a paywall, but we need your help to keep it free.
If The Staff Canteen has inspired you, informed you, or simply made you smile, chip in £3—less than a coffee—to keep this space thriving.
Together, we keep the industry connected. Together, we move forward.
