A Fish Soup of Mullet

This stew is a robust dish with plenty of attitude, a beautiful colour and a faint back-of-throat burn from the chilli. It is so easy to prepare, but there’s no need to let on unless asked. Don’t be mean with the saffron: it requires a good pinch for that wonderful hint of iodine taste. Saffron being important in this dish, try to use the real McCoy (ideally in little perspex boxes tied with glinting string), as minced flower-petal trimmings peddled by tricksters in holiday markets are time