4 large red mullet
1 small onion
2 black garlic cloves (or regular garlic)green pepper
a glass of dry white wine
three quarters of a liter of fish broth
olive oil
chopped parsley
salt, pepper & saffron
With a bit of olive oil fry the chopped onion and green pepper until transparent, add the garlic and let it cook a couple of minutes.
Add the rice and stir a couple of minutes. Add the wine and cook until all the alcohol evaporates. Stir following the direction of clockwise.
Gradually add fish stock. The rice should always be covered with a some broth. Usually take twice as much water than rice.
After 10 minutes we add the saffron dissolved in broth.
After 15 minutes stirring constantly, taste it and add salt and pepper. When al dente off the heat and cover. Let stand 2 - 3 minutes.
Remove the thorns to the red mullet, make sure you do not have scales. Put a frying pan over high heat with a little bit of olive oil. Cook the mullet quickly to make them tender and juicy. Be careful not to overcook. Season with salt crystals.
At serving time add the chopped parsley.
Tips_ Fish broth recipe