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Mediterranean Red Mullet Soup

A broth made with tomatoes and fennel, accented with red mullet and some orange zest.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

  • 3 tbsp olive oil
  • 1 fennel bulb sliced
  • 1 medium onion diced
  • 3 cloves garlic minced
  • 1 can diced tomatoes 14 oz
  • 1 strip orange zest
  • 4 cups fish stock
  • 0.5 cup white wine
  • 1.25 lb red mullet fillets cut into pieces
  • 2 tbsp fresh basil torn
  • 1 tbsp fresh oregano
  • salt and pepper to taste

Method
 

  1. Heat the oil in a pot and cook the fennel and onion for 7 minutes until softened.
  2. Add the garlic and orange zest for 1 minute, then stir in the tomatoes and wine and simmer 4 minutes.
  3. Pour in the fish stock, bring to a simmer, and cook 12 minutes to develop the flavor.
  4. Slide in the red mullet pieces and poach gently for 4 to 5 minutes until just cooked.
  5. Season with salt and pepper and stir in the oregano.
  6. Ladle into bowls and finish with torn basil and a drizzle of olive oil.

Notes

No red mullet? Snapper or bream make a great stand-in for this soup.