Preparation time: 15 minutes
Cooking time: 50 minutes
To serve: 4
You will need:
1 small onion
1 lb. ripe tomatoes
1 small stick celery
3 tablespoons olive oil
1-2 cloves garlic, peeled
several sprigs parsley
salt and pepper
4 small or 2 medium-sized red mullet*
chopped fresh parsley
*Other fish such as mackerel, grey mullet, or even cutlets or fillets of white fish can be cooked in the same way.
Chop the onion and tomatoes and slice the celery. Heat the olive oil in a saucepan and fry the chopped onion, garlic cloves, sliced celery and parsley for several minutes. When they begin to soften and colour add the chopped tomatoes and salt and pepper. Cover the pan and simmer very gently until pulped, about 30 minutes. Press through a sieve into a shallow flameproof dish and check the seasoning. The sauce should be rather thin so if necessary stir in a little water. Arrange the mullet, previously washed and dried, head to tail in the auce. Cook over low heat until tender, about 20 minutes, basting with sauce frequently. serve hot, in the same dish, sprinkled with freshly chopped parsley.
©️ Shufunotomo Co., Ltd., Japan 1968 English text ©️ The Hamlyn Group Ltd. 1968
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