Red Mullet Soup With Italian Flat Beans

A community recipe by NYinRome

Not tested or verified by Nigella.com

Introduction

My husband's Aunt served this the other evening at dinner and it was out of this world. I must make it yet but am posting the recipe as it is so simple and really really good.

Ingredients

Serves: 4

Metric Cups

For the Red Mullet

8 red mullets (save the heads and spines)
120 grams flat beans (boiled)

For the Soup

gram red mullets (spines and heads, saved from earlier)
1 medium onion
1 stick celery (a large stalk)
1 carrot
800 grams Italian plum tomatoes (tinned, blitzed)
laurel leaf or bay leaf
fresh parsley
black pepper
100 millilitres extra virgin olive oil

For the Red Mullet

8 red snappers (save the heads and spines)
4¼ ounces flat beans (boiled)

For the Soup

gram red snappers (spines and heads, saved from earlier)
1 medium onion
1 stick celery (a large stalk)
1 carrot
28¼ ounces Italian plum tomatoes (tinned, blitzed)
laurel leaf or bay leaf
fresh parsley
black pepper
4 fluid ounces extra virgin olive oil

Method

Red Mullet Soup With Italian Flat Beans is a community recipe submitted by NYinRome and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Make fish fillets with red mullet, and save the heads and spines. I suppose you can have that done at the fish market, as I certainly will. Put all in pot and toast in oil.

Add the chopped veggies and let saute for a few minutes add herbs; add tomatoes. Cover with water, let boil and reduce until you have a soup.

Pass liquid and all in strainer and bring back to fire, taste for salt and pepper.

Put fish fillets in oven. On tray with wax paper sprinkle with salt, 180 10-15 minutes or until cooked.

In serving bowl add soup broth, place ladle full of the cooked flat beans then place 2 fish fillets on top.

Add a splash of olive oil and serve.

Make fish fillets with red snapper, and save the heads and spines. I suppose you can have that done at the fish market, as I certainly will. Put all in pot and toast in oil.

Add the chopped veggies and let saute for a few minutes add herbs; add tomatoes. Cover with water, let boil and reduce until you have a soup.

Pass liquid and all in strainer and bring back to fire, taste for salt and pepper.

Put fish fillets in oven. On tray with wax paper sprinkle with salt, 180 10-15 minutes or until cooked.

In serving bowl add soup broth, place ladle full of the cooked flat beans then place 2 fish fillets on top.

Add a splash of olive oil and serve.