BBQ Red Mullet with Squid and Sunblush Tomato Stew - James Martin Chef
This BBQ Red Mullet with Squid and Sunblush Tomato Stew is cooked simply on the BBQ with squid, sunblush tomatoes, haricot beans, shallots and garlic. Yum!
Ingredients
- 2 red mullet fillets
- 15ml olive oil
- Salt and pepper
- 4 baby squid, cleaned
- 100g sun blush tomatoes
- 100ml olive oil
- 2 cloves garlic, peeled and chopped
- 1 shallot, peeled and chopped
- ½ fennel bulb, diced
- 100ml white wine
- A few sprigs of tarragon
- 1 small bunch parsley, chopped
- 1 tin haricot beans, drained
- 1 tablespoon sherry vinegar
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