Name: Red mullet and olive fettuccine
Yield: 4
Ingredients: 8 red mullet; 60 ml extra-virgin olive oil (¼ cup); 1 onion, finely chopped; 1 carrot, finely chopped; 1 stalk celery, finely chopped; 1 head baby fennel, finely chopped; 2 cloves garlic, finely chopped; 80 ml dry white wine (1/3 cup); 400 gm canned cherry tomatoes; 400 gm dried fettuccine; 40 gm pitted black olives, coarsely chopped (¼ cup); 1/3 cup coarsely chopped flat-leaf parsley; To serve: lemon wedges (optional)

Ingredients

8 red mullet

60 ml extra-virgin olive oil (¼ cup)

1 onion, finely chopped

1 carrot, finely chopped

1 stalk celery, finely chopped

1 head baby fennel, finely chopped

2 cloves garlic, finely chopped

80 ml dry white wine (1/3 cup)

400 gm canned cherry tomatoes

400 gm dried fettuccine

40 gm pitted black olives, coarsely chopped (¼ cup)

1/3 cup coarsely chopped flat-leaf parsley

To serve: lemon wedges (optional)

Method

Main

1.Fillet and pin-bone 6 red mullet, reserving bones. Refrigerate fillets until required. Coarsely chop remaining mullet.

2.Heat olive oil in a heavy-based saucepan over medium-high heat, add onion, carrot, celery, fennel and garlic and cook for 7-8 minutes or until soft. Add chopped mullet and reserved bones and stir for another minute. Add wine and cook for 4-5 minutes or until reduced by half, add tomatoes and cook for 7-8 minutes or until thick. Season to taste with sea salt and freshly ground black pepper. Pass mixture through a mouli or pulse in a food processor until coarsely chopped, then press through a sieve, discarding solids. Return mixture to pan, add reserved red mullet fillets and simmer over medium heat for 2 minutes or until fish is just cooked.

3.Cook pasta in a large saucepan of boiling salted water until al dente, drain and return to pan. Add red mullet mixture, olives and parsley, toss to coat and serve with lemon wedges.

Styling by Emma Knowles