Monday, June 04, 2007
Red Mullet and Saffron Linguine
I credit a certain Patrick Zahara for this dish which he cooked for us on holiday. The recipe is a vague one, but you'll get the idea. In small helpings it makes an impressive starter but would be equally good as a main course. I have not given quantities - use initiative as a guide to how much fish per person!
Red mullet (or other fish - no mullet on offer, Patrick used a mixture of sea bass, sole and bream)
Shallots, chopped very finely
Red chilli (medium hot - not birdseye), finely chopped
Garlic, finely chopped
Long pasta of choice - linguine or tagliatelle preferably
1. Heat olive oil in a pan. Fry the chopped shallots until translucent. Add the garlic and chilli, taking care not to burn.
2. Add a little tomato puree for sweetness.
3. Lightly fry the fish, adding more olive oil if necessary.
4. Meanwhile cook the pasta.
5. Add a little saffron and then add drained pasta to the pan with plenty of parsley. Heat gently and stir to coat pasta.