Red mullet is a very tasty rock fish. Its white meat is perfect for stews or soups, and can be also fried or grilled. It is a very delicate fish that needs to be handled with care in order not to flake off while cooking
What to know
- Triglie 8
- Cipolle bianche 100 g
- Acciughe sott’olio 4
- Capperi 10 g
- Prezzemolo 10 g
- Olio e.v.o. 100 g
- Vino bianco 50 g
- Salsa di pomodoro 200 g
- Patate 4
- Burro 30 g
- Sale e pepe
Scale off and gut the red mullets, washing them carefully.
In a large pot brown chopped onions, parsley and capers in oil; add the tomato sauce, a pinch of salt and sprinkle with pepper.
Mix for a few minutes; then lay the red mullets in the sauce, in one layer only.
Cover the pot and cook at low flame for 10 minutes.
Peel 3 potatoes and cook them in water with salt; drain and smash them with a fork.
Add butter, salt, pepper and thyme.
Serve as shown in the photo.