You may also like
Ingredients
- 500g yelloweye mullet fillet
- 2 eschalots, finely diced
- 4 cloves garlic, sliced
- 4 tbsp extra-virgin olive oil
- 150g button mushrooms, sliced
- 3-4 pieces of dried porcini mushroom, soaked in cold water
- 150g chopped peeled tomatoes
- 1 cup Italian rice - arborio, carnaroli or vialone nano
- 1/2 cup chopped parsley
- Salt and pepper
Method
Remove bones from mullet and cut into small, bite-size pieces. Heat olive oil in a soup pot and lightly fry eschalots and garlic for a minute or so. Add sliced mushrooms and stir well, frying for two to three minutes until soft. Drain porcini mushrooms, chop roughly and add to the pot along with tomatoes. Stir well and add four litres of water. Bring to the boil and add rice as well as two to three good pinches of salt. Stir and simmer for 15-20 minutes until rice is cooked. Add mullet pieces and parsley, stir carefully and turn off heat. Check for salt and add several good turns of pepper. Stir again and leave for 15 minutes before serving.
