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Red mullet soup with olive oil

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Red mullet soup with olive oil

Red mullet soup has an interesting connection to Anglo-Saxon culture, particularly in the United Kingdom. Although originating from France, it has also made its mark on British gastronomy.

In the United States, red mullet soup also has a notable presence in our cuisine, albeit in a slightly different way than in European Anglo-Saxon culture. While not as common as in France or parts of the UK, red mullet soup has left its mark in specific regions of our country.

It is often associated with Southern cuisine in the US. In the South, especially in places like Louisiana and the coastal regions of the Gulf of Mexico, fresh seafood is an essential part of local cuisine. 

How to make red mulletsoup with olive oil step by step

  1. Clean and rinse the red mullet under cold water. Remove the scales and guts, and heads. We’ll use the heads later, to give the broth extra flavor. Set aside the red mullet filets for later.
  2. In a large pot, heat a tablespoon of olive oil from Spain over medium heat. Add the red mullet heads and cook for about 15 minutes, until golden-brown.  Strain and set aside the liquid for the broth.
  3. In the same pot, add the remaining two tablespoons of olive oil from Spain and sauté the onion, carrots, and celery for about 5 minutes or until tender.
  4. Add the minced garlic and cook for another minute until fragrant.
  5. Add the diced tomato to the pot and cook for another 3-4 minutes until it starts to break down.
  6. Put the browned heads back into the pot and add the bay leaf and thyme. Pour in the fish broth and bring the soup to a boil. Reduce the heat and let simmer for about 20-25 minutes to blend the flavors.
  7. Remove the red mullet heads and discard. Add the filets to the soup and cook for another 5 minutes until cooked through.
  8. Taste the soup and adjust the seasoning with salt and pepper to taste.
  9. Serve the red mullet soup hot, sprinkled with fresh chopped parsley for garnish.

With the unmistakable touch of Spanish olive oil, this dish is a perfect option for those seeking a healthier alternative. Enjoy all the flavor and crunchy texture without sacrificing quality or nutrition!

60 min
Medium
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Ingredients

  • 1.1 lb fresh red mullet fish
  • 1 onion, finely chopped
  • 2 carrots, sliced
  • 2 stalks of celery, sliced
  • 2 cloves of garlic, minced
  • 1 ripe tomato, diced
  • 1 bay leaf
  • 1 sprig of fresh thyme
  • 32 oz fish broth
  • 3 tablespoons Spanish extra virgin olive oil
  • Salt to taste
  • Black pepper to taste
  • Fresh chopped parsley, for garnish
Servings: 4

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