Mulet Farci à la Saint-Louisienne (Stuffed Mullet in the style of Saint-Louis)

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Mulet Farci à la Saint-Louisienne (Stuffed Mullet in the style of Saint-Louis)

Mulet Farci à la Saint-Louisienne (Stuffed Mullet in the style of Saint-Louis) is a traditional Senegalese recipe for mullet mixed with a breadcrumb, herb and vegetable mixture with hot chillies that's stuffed back into the fish skin before being steamed a lightly-herbed broth. The full recipe is presented here and I hope you enjoy this classic Senegalese version of: Stuffed Mullet in the style of Saint-Louis (Mulet Farci à la Saint-Louisienne).

prep time

30 minutes

cook time

50 minutes

Total Time:

480 minutes

Serves:

Rating:

Tags : Chilli Recipes Herb Recipes Vegetable Recipes Baking Recipes Senegal Recipes

This dish is named after the city of Saint-Louis near the Senegal–Mauritania border which was the capital both of the French colony of Senegal and of French West Africa in general. The city is located at the mouth of the Senegal River and as such has a long fishing history. Though mullet is the typical fish, a more expensive version is made with capitaine and a cheaper one with tilapia. If the skin becomes torn, the fish is sometimes covered with sorrel leaves before poaching.

Ingredients:

1 mullet (about 1.6kg) with the fins, gills, internal organs and scales removed (or use capitaine or tilapia)
1 bunch parsley, stems and leaves separated and chopped
180g breadcrumbs
2 garlic cloves, minced
1 bunch spring onions (bulbs and lower part of stems only)
4 ripe tomatoes, 2 finely chopped and 2 quartered
1 tbsp tomato paste
2 onions, sliced
2 hot chillies, quartered
1 tsp thyme
2 bay leaves
salt and black pepper to taste
cooking oil

Method:

Make the broth by heating 500ml water in a saucepan. Season with salt and pepper then add the bay leaf, parsley stems and allow to simmer.

Prepare the fish by cutting it open from head to tail along its dorsal ridge. Gently peel the skin back, taking care not to tear it. Remove the bones and the edible flesh of the fish then set aside the head, skin and tail to use later. Separate the bones from the flesh and add the bones to the stock.

For the stuffing, moisten the breadcrumbs with a few tablespoons of water. Crush and chop together the parsley leaves, garlic, spring onions, salt and pepper to form a paste. Combine this paste with the boneless fish, breadcrumbs and the finely chopped tomatoes and tomato paste. Stir to thoroughly mix the ingredients and use this to stuff the fish skin so that it resembles its original shape. Sew closed the dorsal incision.

Arrange the chopped onions, chillies and quartered tomatoes on a baking dish and sprinkle with thyme and a few tablespoons of cooking oil. Place the stuffed fish on top of the vegetables and cover with a sheet of aluminium foil to form a 'tent'.

Place in an oven pre-heated to 170°C (325°F/Gas Mark 3) and cook for 25 minutes. At the end of this time take out the fish, remove the foil and pour the broth over the vegetables. Return to the oven and bake for an additional 20 minutes until the vegetables are tender and the fish has browned.

Serve on a bed of rice.