Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
red mullet soup recipe

Provençal Style Red Mullet Soup

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This red mullet recipe is incredibly quick to make and is the South of France on a plate! It uses minimal ingredients but brings a lot of flavour and makes for an incredibly elegant fish course.

  • Total Time: 50 minutes
  • Yield: 2 main portions 1x

Ingredients

Units Scale
  • 2 Red Mullets, filleted and pin bones removed
  • Fish bones & heads, from the filleted Red Mullet or other fish bones (Heads optional)
  • 1 white onion, sliced
  • 2 garlic cloves, sliced
  • 1 small carrot, chopped roughly
  • 1 small stick of celery, chopped roughly
  • Half a fennel, sliced
  • 2 large tomatoes, chopped roughly
  • 1 tsp tomato purée
  • 2 stalks of parsley
  • 2 springs of thyme
  • 100ml white wine

Instructions

  1. Heat up a splash of olive oil to a sauce or sauté pan on a medium heat. Add your sliced onions and sweat for 1-2 minutes until softened. Add your sliced garlic and continue to sweat until fragrant.
  2. Add the rest of the vegetables and sweat for 3-4 minutes stirring frequently.
  3. Add your fish bones (and heads if using) and tomato purée and sauté for a few minutes. Feel free to add more olive oil if the pan looks dry.
  4. Increase the heat and add white wine and cook until the wine has reduced.
  5. Pour in cold water to cover the bones and vegetables and bring to a boil. Reduce the heat and add your tomatoes and herbs. Skim off any scum that rises to the surface off.
  6. Cover and cook on a low simmer for 30 minutes.
  7. Turn off the heat and add the contents1 of the pot to a blender/liquidiser. Blend on a high speed until you’ve got a smooth consistency. Do this in batches if needed.
  8. Strain the soup through a very fine sieve or chinois to ensure no bone pieces go through. Push as much liquid as you can out of the blended mixture.
  9. Pour the strained soup into a pot and, depending on how thin the soup is, cook on a low heat for 15-20 minutes to reduce the soup and concentrate the flavour. You should be left with at least 600ml of soup.
  10. To cook the red mullet fillets, heat up a tablespoon of olive oil in a non-stick pan and sear skin side down for 2 minutes. Flip and cook for 10-20 seconds, depending on their size.
  11. Once ready, pour the soup into bowls and top with the cooked fillets. Garnish with fennel fronds and olive oil.

Notes

  1. The fish bones and heads quickly soften up when heated and can be blended without issue. You will need to strain the mixture however as fragments of bone will remain.
  • Author: Richard
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Category: Mains
  • Cuisine: French

Find it online: https://www.pariseater.com/recipes-food-tips/provencal-style-red-mullet-soup/