Arundel Mullet

A seventeenth-century recipe.


  • 1 mullet per person (unless very large)
  • salt and pepper
  • lemon juice
  • 2 glasses of wine
  • 2 onions, very finely sliced
  • a bunch of sweet herbs
  • a little nutmeg
  • 4 or 5 chopped anchovies


Simmer the mullet in salted water just to cover for 10–15 minutes. Pour away half the liquid and add a squeeze of lemon juice, a little black pepper, the wine, onions, herbs, nutmeg and anchovies. Simmer all together for another 15 minutes, and serve in a shallow dish with the sauce poured over. It should be eaten from soup plates, using bread to sop up the sauce.