Cornish Red Mullet Soup

Preparation info
  • Serves


    • Difficulty


Appears in
British Regional Food

By Mark Hix

Published 2006

  • About

Cornish red mullet has a particularly fine flavour and, simply fried, the fillets make a delicious main course, leaving you the bones for a soup made in the tradition of Mediterranean fish soups as here. Fresh mullet is always preferable, but this recipe is just as successful with the frozen fish that can be bought at a reasonable price. This recipe is enough for about 8-10, because it freezes well, and it seems a rather pointless exercise just making a small batch for four people.