Name: Cornish Red Mullet Soup
Yield: Serves 8—10
Cuisine: British
Ingredients: 1 potato, roughly chopped; a few sprigs of thyme; 1 teaspoon black peppercorns; glass of red wine; 3 juniper berries; 1 tablespoon tomato paste; salt and pepper; 6 garlic cloves, chopped; 1 onion, roughly chopped; 1 bay leaf; 4 litres fish stock (or 4 good-quality fish stock cubes dissolved in that amount of hot water); 1 leek, roughly chopped and washed; 2 tablespoons vegetable oil; 1 small fennel bulb, trimmed and roughly chopped; good pinch of saffron strands; 1 red pepper, deseeded and roughly chopped; 1 kg whole red mullet, fresh or frozen, roughly chopped; 230 g tin of chopped tomatoes

Preparation info

Serves
8—10

Difficulty
Medium

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.