dinner · dairy-free
Red mullet in tomato crazy water
Red mullet poached in a light broth of cherry tomatoes, garlic and chile flakes, finished with parsley. The broth comes together in about eight minutes.
- Time
- 30min
- Steps
- 4
Ingredients
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Allergens
None of the major allergens appear in the ingredient names.
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Shopping list
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Equipment
Nothing beyond a knife, a board and the usual pots and pans.
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Method
-
1
Halve the cherry tomatoes and slice the garlic thinly. Warm the olive oil in a shallow skillet and stir the garlic and red pepper flakes for 30 seconds.
-
2
Add the tomatoes, salt and 150 ml of water. Simmer uncovered for 8 minutes, pressing a few tomatoes with a spoon.
-
3
Check the mullet for pin bones, then lay the fillets in the simmering broth. Cover and cook 4 to 7 minutes, until the thickest part reaches 63°C (145°F).
-
4
Divide the fish between shallow bowls, ladle the broth over and scatter with chopped parsley.
