Red Mullet from Algiers from Sud de France by Caroline Conran
When rouget is combined with tomato and saffron the red skin transforms to golden-pink, making these beautiful fish even more vivid, and the deep scents of saffron and fennel always seem to bring a...
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Ingredients
- 6 fine red mullet (rougets) each weighing 200g
- 3-4 pinches of saffron threads
- salt, pepper
- 600 g large ripe tomatoes, skinned, deseeded and cut into small dice
- ½ tsp fennel seeds, crushed in a mortar
- 3 cloves garlic, finely chopped
- sprinkling of flour
- 6 tbsp olive oil
- 150 ml dry white wine
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