Bourride of Red Mullet and Fennel with Black Olives

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Preparation info
  • Serves

    Four

    • Difficulty

      Easy

Appears in
The Complete Guide to Traditional Jewish Cooking

By Marlena Spieler

Published 2016

  • About

The Land of Provence in the south of France has long had a Jewish tradition, although many communities have now disappeared. This is a Jewish version of the famous fish soups of the region, with all the sun-drenched flavour, but no shellfish. If you prefer, serve the olives on the side, rather than in the bowl.

Ingredients

  • 25 ml/ tbsp olive oil
  • 1 onion, chopped
  • 3

Method

  1. Scale and fillet the red mullet. Hold the fish vertically by the tail with one hand and use the other to push a knife forward with the blade nearly flat, slicing just underneath the scales, taking care not to rupture the skin. Place the scaled fish on a chopping board and fillet by cutting through the skin behind the head to the backbone, then flat against the backbone t