Cornish Red Mullet Soup with Green Olive Tapenade

Preparation info
    • Difficulty


Appears in
Today's special: A new take on bistro food

By Anthony Demetre

Published 2008

  • About

Other than bouillabaisse this is one the most luxurious fish soups you can make. You could also make it with gurnard, or a mixture of red mullet and gurnard. We make the tapenade with the big meaty Spanish green olives called Gordal Reina, from the quality Spanish food importers Brindisa, which have a wonderfully subtle and unique flavour.