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