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Mullet Soup
Mullet Soup is a modern British recipe (from Cornwall) for a classic Spanish-derived soup of mullet in a garlic, orange juice, tomato and wine base flavoured with chilli and saffron. The full recipe is presented here and I hope you enjoy this classic French version of: Mullet Soup.
prep time
20 minutes
cook time
40 minutes
Total Time:
60 minutes
Serves:
6
Rating: 
Tags : Chilli RecipesSpice RecipesVegetable RecipesCornwall Recipes
This is a classic modern fish soup from Cornwall (more of a filling stew really) that is based on Spanish fish stews and which marries meaty mullet with chilli and saffron (almost as common in Cornish cookery as it is in Spanish) in a broth flavoured with orange juice.
Ingredients:
olive oil, for frying
1 whole bulb of garlic, halved across the middle
1 tsp coriander seeds
2 fresh bayleaves
pinch of dried oregano, crumbled
1 dried Spanish guanjillo chilli (or another dried, hot, chilli)
2 small onions, peeled and sliced thinly
5 tomatoes, blanched, peeled and de-seeded
300ml (1 1/4 cups) dry white wine
generous pinch of saffron threads
1 tsp tomato purée
juice of 1 orange (Seville if available)
5 medium waxy potatoes
1 large mullet (about 1.5kg [3 1/3 lbs]), filleted and skinned
sea salt and freshly-ground black pepper, to taste
chopped parsley, to garnish
extra-virgin olive oil, to garnish
Method:
Heat 4 tbsp (a generous slug) of olive oil in the base of a cocotte or flame-proof casserole. Sit the two garlic bulb halves, cut side down in the centre and fry gently until golden brown on the base. Add the coriander seeds, bayleaves, oregano and dried chilli. Now stir in the onions. Cover and sweat down gently for about 12 to 15 minutes, or until the onions are soft but not coloured.
At this point, stir in the wine, saffron, tomatoes, tomato purée and the orange juice. Bring to a low simmer, cover and cook for 10 minutes. In the meantime, peel the potatoes and halve lengthways then cut each half into six slices. When the stew has cooked for 10 minutes add the potato pieces, ensuring that they are submerged in the sauce (add water if needed). Then stir in a level teaspoon of salt. Cover and cook at a gentle simmer for 12 minutes.
Take the mullet fillets and cut the flesh into generous morsels (a good mouthful each). When the potato pieces are tender add the fish pieces. Push these down so that they are sitting in the soup liquid (and not on top). Cover and cook for about 6 minutes more, or until the fish pieces are tender.
Adjust the seasonings to taste then ladle the soup into warmed bowls. Garnish with a generous sprinkling of chopped parsley and a drizzle of extra-virgin olive oil. Serve immediately.
