Whitby red mullet soup
This recipe, from eco-savvy restaurant Green's of Whitby, makes a stylish and sustainable starter
Difficulty and servings
Serves 4
Preparation and cooking times
Ready in 2½ hours plus 24 hours' marinating
- Chop each fish into 3-4 pieces, wash in cold water and put everything, including heads, in a dish. Mix 3-4 tbsp oil with the saffron and cayenne pepper, rub it into the fish, cover, then leave to marinate in the fridge overnight.
- Heat a little of the oil marinade in a large pan and cook the onion, celery, fennel and crushed garlic until golden. Add the tomatoes and when the liquid has almost disappeared, stir in the passata. Cook gently for about 10 minutes.
- Meanwhile, remove the mullet from the marinade and fry separately in batches until golden brown all over.
- Pour the Pernod and Cognac over the vegetables and flambé. When the flame has subsided, reduce the liquid until the alcohol has evaporated. Add the mullet. Cover with the fish stock and add the potato. Simmer gently for 11/2 hours.
- To make the rouille, mix the egg yolks, potato, hard-boiled egg yolk, saffron and garlic in a bowl. Add the oil slowly, whisking constantly until the sauce is thick. Season with salt.
- Remove the soup from the heat and blend the whole thing (including fish bones) in a food processor until smooth. Push through a fine sieve. Reheat gently then serve with bowls of grated gruyère, croutons and rouille.
Per serving
945 kcalories, protein 42g, carbohydrate 17.1g, fat 69.9 g, saturated fat 11.5g, fibre 2.2g, salt 2.75 g
Recipe from olive magazine, September 2008.
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Ingredients
- 5 small red mullet , scaled and guttes, heads left on but eyes and gills removed
- olive oil
- a small pinch saffron
- a small pinch cayenne pepper
- ½ onion , roughly chopped
- ¼ head celery , roughly chopped
- 1 fennel bulb , roughly chopped
- 3 garlic cloves , crushed
- 2 tomatoes , roughly chopped
- 250ml passata
- 5 tbsp Pernod
- 5 tbsp Cognac
- 1l fish stock
- ½ cooked potato , peeled and sliced
- croutons and Gruyère , grated to serve
FOR THE ROUILLE
- 2 egg yolks
- 50g mashed potatoes
- 1 finely chopped hard-boiled egg yolk
- 2 pinches saffron strands
- 2 garlic cloves , crushed
- 200ml olive oil
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Difficulty and servings
Serves 4
Preparation and cooking times
Ready in 2½ hours plus 24 hours' marinating
Ingredients
- 5 small red mullet , scaled and guttes, heads left on but eyes and gills removed
- olive oil
- a small pinch saffron
- a small pinch cayenne pepper
- ½ onion , roughly chopped
- ¼ head celery , roughly chopped
- 1 fennel bulb , roughly chopped
- 3 garlic cloves , crushed
- 2 tomatoes , roughly chopped
- 250ml passata
- 5 tbsp Pernod
- 5 tbsp Cognac
- 1l fish stock
- ½ cooked potato , peeled and sliced
- croutons and Gruyère , grated to serve
FOR THE ROUILLE
- 2 egg yolks
- 50g mashed potatoes
- 1 finely chopped hard-boiled egg yolk
- 2 pinches saffron strands
- 2 garlic cloves , crushed
- 200ml olive oil
Per serving
945 kcalories, protein 42g, carbohydrate 17.1g, fat 69.9 g, saturated fat 11.5g, fibre 2.2g, salt 2.75 g
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