September 22, 2017 —
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12 small red mullet
750ml fish stock or chicken stock
250ml white wine
3 banana shallots
1 – 2 red chillies to taste or 1/2 to 1 dried red guindilla or guajillo chillies to taste.
4 cloves garlic
400g waxy potatoes
1 large stalk celery
4 large very ripe tomatoes
1 large carrot
A few small florets of broccoli
1 tsp tomato puree
1/2 tsp sugar
1 tsp sweet smoked paprika
1 pinch saffron ground in little pestle and mortar
4 bay leaves
4 sprigs of thyme
1/2 tsp dried oregano
25g chopped fresh parsley
Salt and pepper
Lemon quarters and crusty bread to serve
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I was surprised by the beautiful colours of this dish. It made me pine for the Mediterranean sun. The soup reflected the subtle pink colours of the red mullet, with vibrant yellows from saffron and reds from the tomatoes.
A perfect winter warmer – Cassoulet!
Try Dad’s loaded low-fat salsa quesadillas with The Laughing Cow Lightest x8 cheese.
An excellent way to turn a popular Italian slow food standard into an easy and quicker family classic.
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