This This stewed mullet recipe is one of the traditional dishes Italian Jews prepare for Sukkot, the Feast of the Tabernacles. Quite tasty, and one needn't await the Holiday to prepare it. To serve 4:
Prep Time: 20 minutes
Cook Time: 30 minutes
Ingredients:
- 4 mullet weighing about 2/3 pound (300 g) each
- 4 salted anchovies
- A rib of celery, finely chopped
- 1/2 cup (125 ml) tomato sauce
- The juice of half a lemon
- Olive oil
- Salt and pepper to taste
- Boiling water
Preparation:
Have your fishmonger clean and scale the fish. Rinse and bone the anchovies.
Sauté the chopped celery in olive oil in an ample saucepan. Add the boned rinsed anchovies and cook for a few minutes more, stirring them around and pressing down on them with the back of a spoon to break them up.
Add the mullet and continue cooking for a minute or two, until they begin to color. Sprinkle the tomato sauce over them and add enough boiling water to reach half way up the fish. Season to taste with salt and pepper and continue cooking over a low flam, carefully turning the fish when they're partway done. In terms of cooking times, figure 10 minutes per inch (2.5 cm) of thickness of the fish at its thickest point.
The fish will be done when they eyes begin to pop out; sprinkle them with the lemon juice and transfer them to a serving dish with a strainer, leaving the drippings in the pan.
Continue to cook the drippings until they have thickened some, and then spoon them over the fish. Chill everything in the refrigerator until the sauce becomes gelatinous in consistency, and serve.
Giora, About's Guide to Kosher foods, has many more Sukkot recipes and menus.
La Galleria Del Pesce, the Fish Gallery
How to Select Fresh Fish
How to Serve a Whole Fish at Table
Other Fish Recipes
Sauté the chopped celery in olive oil in an ample saucepan. Add the boned rinsed anchovies and cook for a few minutes more, stirring them around and pressing down on them with the back of a spoon to break them up.
Add the mullet and continue cooking for a minute or two, until they begin to color. Sprinkle the tomato sauce over them and add enough boiling water to reach half way up the fish. Season to taste with salt and pepper and continue cooking over a low flam, carefully turning the fish when they're partway done. In terms of cooking times, figure 10 minutes per inch (2.5 cm) of thickness of the fish at its thickest point.
The fish will be done when they eyes begin to pop out; sprinkle them with the lemon juice and transfer them to a serving dish with a strainer, leaving the drippings in the pan.
Continue to cook the drippings until they have thickened some, and then spoon them over the fish. Chill everything in the refrigerator until the sauce becomes gelatinous in consistency, and serve.
Giora, About's Guide to Kosher foods, has many more Sukkot recipes and menus.
La Galleria Del Pesce, the Fish Gallery
How to Select Fresh Fish
How to Serve a Whole Fish at Table
Other Fish Recipes
