Red mullet and saffron broth with Corfu garlic sauce from A Change of Appetite: Where Healthy Meets Delicious by Diana Henry

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Notes about this recipe

  • Zosia on October 27, 2014

    This was exceptionally delicious especially with a small amount of (very pungent) Corfu sauce adding a hit of garlic and acid to the slightly sweet broth. But there has to be a way to streamline this recipe. Next time, I would skip the fish marinade since it didn't add any extra flavour that I could detect and just season the fish well with salt and pepper. I would also cook the potatoes with the other vegetables in a covered skillet and remove the lid a few minutes before they were done to reduce the broth a little. A little bit of the sauce goes a very long way and I had a lot left over; a half recipe would be enough for 4. servings.

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