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Bourride of Red Mullet and Fennel with Black Olives
- Serves
Four
- Difficulty
Easy
Published 2016
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 1½ tbsp 1 3
Method
- 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
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