Red mullet ragu

Yields2 Servings
 3 garlic cloves (chopped finely) 3 tbsps olive oil 100 ml white wine some linguine pasta (or similar) freshly ground salt and black pepper 250g spinach (washed and roughly chopped) 500g f tomatoes (fresh, deseeded and chopped) 2 shallot 2 small red mullet (scaled, gutted & liver reserved)
1

Using a wide, shallow pan, gently sauté the shallot and garlic in the olive oil until soft. Turn up the heat and add the white wine. Bring to the boil and let it splutter for 30 seconds to burn off the alcohol.

2

Add the mullet liver and stir. It should break up and mix into the sauce. Add the tomatoes and bring back to the boil.

3

Reduce the heat and season with sea salt and black pepper. Taste. Allow to simmer gently until reduced and the flavours have concentrated.

4

Meanwhile, put a large pan of water on for the pasta and bring to the boil. Quickly add the spinach to the tomato sauce, stir to mix and place the seasoned fish on top.

5

Cover with a lid and cook for 5 minutes. Turn the fish once and cook for a further 3 minutes.

6

Cook the pasta according to the instructions on the packet. Lift the fish off, check the seasoning of the sauce and mix it through the pasta.

7

To serve...

Place in bowls with the fish on top, a quick drizzle of olive oil, a squeeze of lemon and a twist of black pepper.

On another day you could add clams or cockles to the sauce, or capers and olives. All go well with the mullet.

CategoryCuisine

Ingredients

 3 garlic cloves (chopped finely) 3 tbsps olive oil 100 ml white wine some linguine pasta (or similar) freshly ground salt and black pepper 250g spinach (washed and roughly chopped) 500g f tomatoes (fresh, deseeded and chopped) 2 shallot 2 small red mullet (scaled, gutted & liver reserved)

Directions

1

Using a wide, shallow pan, gently sauté the shallot and garlic in the olive oil until soft. Turn up the heat and add the white wine. Bring to the boil and let it splutter for 30 seconds to burn off the alcohol.

2

Add the mullet liver and stir. It should break up and mix into the sauce. Add the tomatoes and bring back to the boil.

3

Reduce the heat and season with sea salt and black pepper. Taste. Allow to simmer gently until reduced and the flavours have concentrated.

4

Meanwhile, put a large pan of water on for the pasta and bring to the boil. Quickly add the spinach to the tomato sauce, stir to mix and place the seasoned fish on top.

5

Cover with a lid and cook for 5 minutes. Turn the fish once and cook for a further 3 minutes.

6

Cook the pasta according to the instructions on the packet. Lift the fish off, check the seasoning of the sauce and mix it through the pasta.

7

To serve...

Place in bowls with the fish on top, a quick drizzle of olive oil, a squeeze of lemon and a twist of black pepper.

On another day you could add clams or cockles to the sauce, or capers and olives. All go well with the mullet.

Red mullet ragu