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.