This is a very traditional recipe that puts this wonderful local fish species front and centre. Made with half Red Mullet and half sustainable Cornish white fish (more on this below), our chefs marinate the fish overnight in star anise, juniper, fennel, thyme, garlic and saffron. It is then gently cooked in a tomato and fish stock base, and thickened with a little potato. A bright and warming nutritious lunch or light supper.
What is Sustainable Cornish White Fish? We buy whatever tasty white fish is landed here in Cornwall on the morning we cook this dish – that could be pollock, haddock, coley or hake. We’ve found that all these fish work brilliantly in the recipe so rather than insisting on a specific species, we go with the flow and take what comes in. Flexing in this way is one of the most sustainable approaches we can take, as it prevents waste, and supports the local fishing community as they still get a good price.
Supplied Frozen.
Ingredients: RED MULLET (FISH), Onion, Leek, Carrot, Fennel, Garlic, Potato, FISH Stock(Fish Bones, Herbs), CELERY, Tomato, Tomato Puree, Saffron, Thyme, White Wine (SULPHITES), Bayleaf, Star Anise, Cayenne Pepper, Fennel Seeds, Juniper Berries.
Nutritional Information per 100g:
- Energy 49kcal / 204kj
- Fat 0.8g
- Saturates 0.2g
- Carbs 4.2g
- Sugars 1.9g
- Protein 5.1g
- Salt 0.47g
Aromatic Cornish Red Mullet soup 400g
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