BBQ Red Mullet with Squid and Sunblush Tomato Stew
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!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.jamesmartinchef.co.uk.
Cooking tools:
- Barbecue grill
- Pan
- Aluminum foil
- Chef's knife
- Cutting board
- Measuring spoon
- Measuring cup
- Wooden spoon
- Tongs
- Colander
- Tin opener
- Mixing bowl
- Plate
- Serving bowl
- Spoon
Ingredients
- 2 red mullet fillets
- 15ml olive oil
- Salt
- 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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