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Red mullet and olive fettuccine

You'll need

8 red mullet 60 ml (¼ cup) extra-virgin olive oil 1 onion, finely chopped 1 carrot, finely chopped 1 stalk celery, finely chopped 1 head baby fennel, finely chopped 2 cloves garlic, finely chopped 80 ml (1/3 cup) dry white wine 400 gm canned cherry tomatoes 400 gm dried fettuccine 40 gm (¼ cup) pitted black olives, coarsely chopped 1/3 cup coarsely chopped flat-leaf parsley To serve: lemon wedges (optional)


  • 01
  • Fillet and pin-bone 6 red mullet, reserving bones. Refrigerate fillets until required. Coarsely chop remaining mullet.
  • 02
  • Heat olive oil in a heavy-based saucepan over medium-high heat, add onion, carrot, celery, fennel and garlic and cook for 7-8 minutes or until soft. Add chopped mullet and reserved bones and stir for another minute. Add wine and cook for 4-5 minutes or until reduced by half, add tomatoes and cook for 7-8 minutes or until thick. Season to taste with sea salt and freshly ground black pepper. Pass mixture through a mouli or pulse in a food processor until coarsely chopped, then press through a sieve, discarding solids. Return mixture to pan, add reserved red mullet fillets and simmer over medium heat for 2 minutes or until fish is just cooked.
  • 03
  • Cook pasta in a large saucepan of boiling salted water until al dente, drain and return to pan. Add red mullet mixture, olives and parsley, toss to coat and serve with lemon wedges.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

May 2007

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