Red mullet in tomato sauce

Red mullet in tomato sauce Red mullet in tomato sauce, 10.0 out of 10 based on 1 rating

Serves 4
20 minutes


4 filleted red mullets
3 garlic cloves chopped
1 cup fish stock
(you can do it with a cube)
1 teaspoon crushed dried chili peppers
500g tomato polpa
1 teaspoon sugar
4 table spoons olive oil


  1. Heat the oil in a frying pan, sauté the garlic, add tomatoes and simmer for 15 mines.
  2. Add the sugar, the chilies and the salt, add fish stock and cook until sauce thickens slightly.
  3. Add the fish fillets and simmer sauce for about 5 mins.
  4. Sprinkle with chopped parsley and serve.
  5. For this recipe, you can use a whole red mullet. To make the fish stock, ask the fish manger to give you about 500g of fish heads and bones, wash them well then sauté in oil together with chopped onion, 2 garlic cloves, 1 chopped celery and a chopped carrot.
  6. Add 2 bay leaves, 2 sage leaves and a few whole black pepper corns.
  7. Pour ½ liter of water and cook for at least 30 mines.
  8. Strain and use according to recipe.
VN:F [1.9.11_1134]
Rating: 10.0/10 (1 vote cast)
VN:F [1.9.11_1134]
Rating: +1 (from 1 vote)

    You might like to try:

    You can skip to the end and leave a response. Pinging is currently not allowed.

    Leave a Reply

    You must be logged in to post a comment.