Chop 1 or 2 cloves of garlic, the celery, and a few springs of parsley, and fry in hot oil. When the garlic begins to brown, add the chopped tomatoes and stir well. Cook till the tomatoes are reduced to a pulp. Then rub through a sieve, replace the tomato pulp in a pan and cook the mullet in it till tender, seasoning with salt and pepper. Just before serving sprinkle with chopped parsley.