Red mullet with onions, pine nuts, and raisins (Triglie con cipolle, pinoli, e uvetta) from Tasting Rome: Fresh Flavors and Forgotten Recipes from an Ancient City (page 114) by Katie Parla and Kristina Gill

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • lkgrover on May 18, 2021

    Good poached fish with slightly sweet accompanying flavors. I used orange roughy fillets instead of red mullet.

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