Mullet are extremely tasty, so tasty that it's worth putting up with their many spines. This is a simple tomatoey Tuscan recipe for them, from the town of Viareggio.
Prep Time: 10 minutes
Cook Time: 15 minutes
Ingredients:
- 1 1/3 pounds (600 g) reef mullet
- Garlic and parsley
- Olive oil
- Tomato Sauce
Preparation:
Assuming the mullet weigh about a pound and a third in all, mince two cloves of garlic and a bunch of parsley. Sauté the mixture in abundant olive oil, in a pan large enough for the fish to lie flat, and when it is lightly browned, stir in two or three tablespoons of tomato sauce. Simmer the sauce for a few minutes, then add the mullet, turning them. Cover the pan and simmer the fish for a few minutes; when the liquid's almost completely reduced, sprinkle a finger (of a glass) of red wine, diluted with two fingers of water, into the pan. Let everything simmer a little longer and serve; this will be enough for 2-3 people.
