Red Mullet Soup with Coriander and Rouille

Preparation info
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By AA Gill and Mark Hix

Published 1997

  • About

Fresh red mullet is always preferable but this recipe is just as successful with frozen.


  • 1 kg red mullet
  • 1 large onion, peeled and roughly chopped
  • 1 leek, trimmed, washed


Wash the red mullet but leave the heads on and the stomach in, and cut them into pieces. In a large pot heat the olive oil and gently fry the mullet, vegetables, spices and herbs for 10 minutes. Add the tomato purée, chopped tomatoes, red wine and fish stock. Bring to the boil and simmer for 50 minutes. To thicken the soup, process about 1