Grey mullet with mussels recipe
Oregano is one of my favourite herbs, it is so evocative of the Mediterranean and the smells of grilling fish and meat that fill the air on summers evenings around the restaurants there. I prefer it dried to fresh and always buy it on the branch which is readily available in continental grocers. Its wonderful to sprinkle on to a sliced tomato that has been dressed with a little good quality red wine vinegar, this little salad is a perfect foil for any grilled fish. The roasted garlic and oregano work amazingly well in this light stew.
Ingredients
- 800 g 2 grey mullet weighing scaled and gutted
- 2 heads garlic
- 150 ml good olive oil plus a little extra for frying and drizzling
- 1 onion, finely chopped
- 1 stick celery
- 250 ml dry white wine
- 500 g ripe tomatoes, roughly chopped
- 1 pinch saffron
- 1 tbsp dried oregano
- 10 mussels
- 1 tbsp parsley, finely chopped
- 1 pinch sea salt
- 28.2 oz 2 grey mullet weighing scaled and gutted
- 2 heads garlic
- 5.3 fl oz good olive oil plus a little extra for frying and drizzling
- 1 onion, finely chopped
- 1 stick celery
- 8.8 fl oz dry white wine
- 17.6 oz ripe tomatoes, roughly chopped
- 1 pinch saffron
- 1 tbsp dried oregano
- 10 mussels
- 1 tbsp parsley, finely chopped
- 1 pinch sea salt
- 28.2 oz 2 grey mullet weighing scaled and gutted
- 2 heads garlic
- 0.6 cup good olive oil plus a little extra for frying and drizzling
- 1 onion, finely chopped
- 1 stick celery
- 1.1 cups dry white wine
- 17.6 oz ripe tomatoes, roughly chopped
- 1 pinch saffron
- 1 tbsp dried oregano
- 10 mussels
- 1 tbsp parsley, finely chopped
- 1 pinch sea salt
Details
- Cuisine: Mediterranean
- Recipe Type: Main
- Difficulty: Medium
- Preparation Time: 20 mins
- Cooking Time: 90 mins
- Serves: 4
Step-by-step
- Preheat the oven to 125°C.
- Cut the heads from the fish and set aside then chop the fish into chunks along the length of he fish about 50 mm / 2" in length; its best to start about 75 mm / 3" back from the tail and work your way to the head end, that way you still make sure you get a nice tail piece.
- First roast the garlic by cutting off the top part so you can see the cut garlic cloves, drizzle with olive oil and a little salt then roast in an oven for about 20 minutes until the garlic is soft and can easily be squeezed out, cool then carefully peel the cloves.
- Make a quick tomato sauce by gently frying the onions and celery in olive oil until soft, add half the wine, boil for a minute to take out its harshness then add the tomatoes and saffron. Cover the pan and cook gently for 30 - 40 minutes until the tomatoes are soft and stewed and really broken down, if the sauce is a bit dry add a splash of water. Pour the sauce through a conical sieve and press down with a back of a spoon to extract all the juice, the content of the sieve can now be discarded.
- Add 150ml olive oil to a hot roasting dish, add the garlic cloves and stir, mashing 6 or 7 of the cloves down. Add the remaining wine, boil for a minute then add the tomato sauce and oregano, stir together then add the fish.
- Cover and bake for 12 -14 minutes then add the mussels, after 5 minutes the mussels will have opened, discard any that don't, remove from the oven, sprinkle with parsley and serve. I really like this dish with just plain boiled rice.
Taken from Fish: The Complete Fish and Seafood Companion by Mitch Tonks
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