Red Mullet from Algiers

Rouget à l’algérienne

Preparation info
  • Serves


    • Difficulty


Appears in

By Caroline Conran

Published 2012

  • About

When rouget is combined with tomato and saffron the red skin transforms to golden-pink, making these beautiful fish even more vivid, and the deep scents of saffron and fennel always seem to bring a happpy mood to the table.

This and the recipe that follows are among the many recipes in Languedoc with Moorish connections. It is a dish with a long history. An early English recipe I once came across gives instructions for Red Mullet Arabienne, in which the fish is cooked with to