Red Mullet Soup, After Scorpionfish Soup

Recipe Ingredients

1/4 cup	59ml	Extra-virgin olive oil
8		Garlic cloves - peeled, left whole
4		Scallions - cut into quarters
		Salt - to taste
		Freshly-ground black pepper - to taste
1/2		Dry white wine
2		Ripe tomatoes - peeled, seeded,
		And finely chopped
2		Water
2 1/4 lbs	1021g / 36oz	Red mullet - scales removed,
		And fins snipped
2 teaspoons	10ml	Dried chili flakes
8		Italian peasant bread, 1" thick
1/2		Fresh parsley - chopped

Recipe Instructions

In a 3-quart saucepan, heat the oil over medium heat. Add the garlic and scallions and cook until the garlic cloves begin to turn a light golden brown. Remove garlic and scallions, reserving the garlic.

Add the 1/2 bottle of wine to the saucepan and season with salt. Add the tomatoes and 2 quarts water. Season the fish with salt and pepper. Add the fish, and cook 15 to 20 minutes to make a stock. Season with salt and add 1 teaspoon of chili flakes and simmer until cooked through. Remove the fish, whole, from the pan, and place on a platter.

Toast the slices of bread and then rub each gently with 1 of the reserved garlic cloves. Place 2 pieces of toast in the bottom of each serving bowl and cover with the fish stew and serve with pieces of fish. Sprinkle with chopped parsley and remaining 1 teaspoon of dried chili flakes.

This recipe yields 4 servings.

Description:

"{Zuppa Di Scorfano}"

Source:
MOLTO MARIO with Mario Batali - (Show # MB-2F07) - from the TV FOOD NETWORK

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