Red mullet and sauce of its offal from Take One Fish: The New School of Scale-to-Tail Cooking and Eating (page 84) by Josh Niland

  • saffron threads
  • tomato paste
  • tomatoes
  • black peppercorns
  • whole red mullet
  • ghee
  • brown onions
  • bulb fennel
  • sea salt flakes
  • thyme sprigs
  • extra virgin olive oil

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.

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