Red mullet and olive fettuccine

AT A GLANCE

  • Serves 4 people

  • 8 red mullet
  • 60 ml (¼ cup) extra-virgin olive oil
  • 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 (1/3 cup) dry white wine
  • 400 gm canned cherry tomatoes
  • 400 gm dried fettuccine
  • 40 gm (¼ cup) pitted black olives, coarsely chopped
  • 1/3 cup coarsely chopped flat-leaf parsley
  • To serve: lemon wedges (optional)
01   Fillet and pin-bone 6 red mullet, reserving bones. Refrigerate fillets until required. Coarsely chop remaining mullet.
02   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.
03   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.

Recipe:

EMMA KNOWLES

Photography:

WILLIAM MEPPEM

Styling:

EMMA KNOWLES

FEATURED IN

May 2007

May 2007

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