Ingredients
- 500 g peeled tomatoes
- 2 mullets
- 500 g octopus
- 500 g mussels
- 500 g purged clams
- 300 g fillets of tub gurnard
- 300 g fillets of redfish
- 200 g panko bread (found in oriental specialty shops) or crumbled bread
- 200 g dry white wine
- 100 g pitted Taggiasca olives
- 2 large potatoes
- 2 cuttlefish
- 2 egg whites
- a white onion
- a clove of garlic
- a fresh chilli
- fish soup
- extra virgin olive oil
- parsley
- salt
- pepper
For the crispy mullet recipe with cacciucco sauce, potatoes and olives, fry the sliced garlic, coarsely chopped onion, chopped chilli pepper and 5 parsley stalks in a large saucepan with 100 g of oil for a couple of minutes. ; then add the chopped octopus, add the white wine and sprinkle with 200 g of fish broth; then add the peeled tomatoes and continue cooking for 30 minutes over very low heat, with the lid on. Clean the mussels and cuttlefish. Place the cuttlefish, the gurnard and redfish fillets in the casserole, season with salt and pepper, adding a couple of ladles of fish broth if the sauce has dried too much; continue cooking in a covered casserole for another 10 minutes. Also add the mussels and clams and cook for another 5 minutes. Set aside the fish, shelled mussels and clams, blend and sift
the cooking sauce.
For the mullets: Fillet the mullets, obtaining 4 fillets; cut them in half and bread them on the skin side, passing them first in the beaten egg white and then in the panko bread. Cook the mullets in a pan with a drizzle of oil on the side of the breading for 3 minutes, season with salt and pepper, then turn them and cook them over low heat for another 3 minutes.
For the side dish: Coarsely chop the olives. Peel the potatoes and cut them
with 1 cm thick washers. Blanch them in salted boiling water for 4-5 minutes, drain and brown them in a pan with a drizzle of oil, until they are golden on both sides. Layer the potatoes on the plates, spread the chopped olives over them, then arrange the mullet fillets. Complete with the cacciucco fish pieces and their sauce; scented as desired with chervil leaves.
