CookEat Recipe
Red Mullet alla Viareggina
Whole red mullet simmered with garlic and parsley in tomato sauce, then finished with red wine diluted in twice its volume of water.
Method
Steps
Step 1
Gather the ingredients: 500 g small whole red mullet, professionally cleaned, gutted and scaled; 2 garlic cloves, finely chopped; 1 generous pinch chopped parsley, about 1 tablespoon; 3 tablespoons olive oil; 250 ml plain strained tomato puree; 30 ml red wine; 60 ml water.
Step 2
Choose a wide pan that holds the fish flat in one layer. Gently colour the finely chopped garlic and parsley in the olive oil over moderate heat, about 1–2 minutes.
Step 3
Add the plain tomato puree to stop the browning and simmer for about 5 minutes. Put in the fish one at a time, carefully turning each in the sauce to coat both sides.
Step 4
Cover and simmer very gently for about 8–12 minutes until much of the initial liquid has reduced. Combine the red wine and water in the measured 1:2 ratio, pour around the fish and continue simmering for about 3–5 minutes, until the thickest flesh reaches at least 70°C.
Step 5
Serve the fish promptly with the reduced cooking sauce. Do not let the sauce become dry while reducing; lower the heat if necessary. No extra salt is required by this preparation.
Cooked it? Rate it.
Cooked 0 times