Red Mullet Broth

Preparation info
  • Makes 1.2 litres to serve


    • Difficulty


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