Red Mullet Soup

Preparation info

  • Serves

    8–10

    • Difficulty

      Easy

Appears in

Rhodes Around Britain

By Gary Rhodes

Published 1994

  • About

I love all fish soups, but I find red mullet gives the best taste. For this soup, fresh or frozen red mullet fillets can be used. Garlic toasts with Rouille are delicious with this soup. Cut a French stick into 1 cm (½ in) slices and spread with some garlic butter (simply mix crushed garlic to taste into softened butter). Toast the slices then