Red Mullet Broth

Name: Red Mullet Broth
Yield: Makes 1.2 litres (2 pints) to serve 4
Cuisine: United Kingdom
Ingredients: 350 g (12 oz) red mullet, fresh or frozen; 1 carrot, cut into rough 1 cm (½ in) dice; 1 large carrot, cut into 5 mm (¼ in) dice; 1 large onion, cut into 5 mm (¼ in) dice; 2 celery sticks, cut into 5 mm (¼ in) dice; 1 small fennel bulb, cut into 5 mm (¼ in) dice (optional); Red mullet stock from above; Salt and freshly ground black pepper; 12-16 х 1 cm (½ in) strips of Bayonne or Parma ham; 2 tomatoes, skinned and diced; 25 g (1 oz) unsalted butter; A few fresh tarragon leaves, chopped; 2-3 celery sticks, cut into rough 1 cm (½ in) dice; 1 leek, cut into rough 1 cm (½ in) dice; 1 garlic clove, crushed; 1 fennel bulb, cut into rough 1 cm (½ in) dice; ½ bunch of fresh tarragon or a few dried tarragon leaves; 1 star anise (optional); A pinch of saffron (optional); 4 tomatoes, quartered; A knob of unsalted butter; 1.2 litres (2 pints) Fish Stock or water with an extra 100 g (4 oz) of red mullet to improve the finished taste; 2 glasses white wine, about 300 ml (10 fl oz); 1 tablespoon olive oil; 4 small red mullet fillets (1 per portion); 1 onion, cut into rough 1 cm (½ in) dice

Preparation info

Makes 1.2 litres to serve
4

Difficulty
Medium

Appears in

Open Rhodes Around Britain

By Gary Rhodes

Published 1996

About

This soup can be a broth or have a bisque-like consistency. If you’d prefer a thicker soup without the grilled fish fillets, then simply follow the recipe, blitz and push through a sieve and the soup is made. That recipe was featured in Rhodes Around Britain. This one has a totally different taste and texture. It’s just a question of making a good stock and then garnishing it. I’ve also included, as an optional extra, some slices of crispy Bayonne or Parma ham. I like the edge the

Ingredients

Europe
United Kingdom
Soup

Ingredients

Method