25 mlolive oil1garlic clove, thinly sliced100 gm(about 1 bunch) Dutch carrots, thinly sliced diagonally1celery stalk, peeled, thinly sliced diagonally¼small fennel bulb, peeled, shaved on a mandolin½red birds-eye chilli, thinly sliced75 mlcabernet sauvignon vinegar2½ tspcaster sugar1¼ tbspsweet smoked paprikaPinchof saffron threadsFinely grated rind and juiceof 1½ navel oranges (165ml juice)75 mldry white wine250 ml(1 cup) fish or chicken stock1½small Spanish onions, thinly sliced50 gmpitted black manzanillo olives75 gmpodded broad beans (about 300gm unpodded), blanched and peeled1½ tbspextra-virgin olive oil, plus extra for brushing½ cup(loosely packed) basil leaves 3coorong or red mullet fillets (about 80gm each), pin-boned, halved
Heat olive oil in a wide saucepan over low heat, add garlic and stir until aromatic (1-2 minutes), then add carrot, celery, fennel and chilli and stir occasionally until soft (5-7 minutes). Add vinegar, sugar, paprika and saffron, stir to combine and season to taste with sea salt. Add rind, juice, wine and stock, bring to the boil over medium heat, then simmer over low heat until vegetables are very tender (10-15 minutes). Add onion, olives and broad beans, remove from heat and set aside to cool. Drain (reserve 125ml liquid), then combine vegetables with extra-virgin olive oil, basil and reserved liquid.
Preheat a grill to high. Lightly season mullet, brush skin side with olive oil and place skin-side down on an oil-greased baking tray. Grill until just cooked through (2-3 minutes) and serve immediately with vegetable mixture.