Serving
(click to enlarge)

Gray Mullet with Vegetables
Bulgaria
  -   Kefal S Cartofy I Morkovy
Serves:
Effort:
Sched:
DoAhead:  
5 main.  
***
2 hr  
Yes

A nice flavorful fish stew with plenty of chunky vegetables. It is an excellent match for Gray Mullet, a medium flavored fish highly thought of worldwide, but would also work with lighter flavored fish.


3-1/4
11
8
------
1
5
1-1/2
------
1/4
3/4
1
1-1/2
------
1/2
#
oz
cl
---
#
oz
#
---
c
c
t
T
---
c
Mullet (1)
Onions
Garlic
-- Vegetables
Tomatoes
Carrots
Potatoes (2)
----------
Olive Oil
Water
Salt
Lemon Juice
-- Garnish
Parsley
Lemon Slices
Prep   -   (45 min + prepare Fish)
  1. Clean FISH, and prepare as desired. (See Note-3).
  2. Chop ONION small. Crush GARLIC and chop small. Mix.
  3. Scald TOMATOES in boiling water 1 minute, quench in cold water, peel and dice about 3/4 inch.
  4. Slice CARROTS into 1/3 inch lengths. Peel POTATOES and cut into 1 inch chunks. Mix both with Tomatoes and Salt.
  5. Squeeze Lemon Juice.
  6. Chop PARSLEY small.
RUN   -   (1 hr stovetop, 1-1/2 hr oven)
  1. In a sauté pan, heat Olive Oil and fry Onion mix until Onions are lightly browned. Stir in 3/4 c Water, cover and simmer about 6 minutes.
  2. Purée Onion mix in a mini-prep processor, by pressing through a strainer, or whatever means you have.
  3. In a sauté pan sufficient for the whole recipe, place the Vegetable mix and stir in the Onion purée. Simmer until Vegetables are tender, about 25 minutes.
  4. Stir in Lemon Juice and Fish. Bring to a simmer and simmer covered about 5 minutes longer.
  5. Sprinkle Parsley over the top. Simmer covered another 2 minutes.
  6. Serve warm.
NOTES:
  1. Gray Mullet:   Weight is for whole, uncleaned fish. This should yield just short of 1-1/2 pounds of skin-on fillets. Presuming 3 1 pound fish, if you have the fish man scale and gut the fish (a free service in the Asian fish markets around here), it should take you no more than 30 minutes to fillet them. If you do it all, figure 45 minutes for 3, a bit more for 4 smaller fish. I leave the skins on, but skinned fillets will be a little milder. For details see our Gray Mullet page.
  2. Potatoes:   White Rose and similar potatoes work well for this recipe. Avoid Yukon Gold type potatoes which disintegrate into mush if cooked a little long. For details see our Potatoes page.
  3. Method:   The pattern recipe just has you cut the Mullets in half crosswise. It doesn't say whether this is with heads and tails or not, but obviously means skin-on and bones in. This is fine for a sit-down dinner, with people who know how to handle bony fish. It is not a good idea for less structured situations like buffet service. I recommend filleting the fish and cutting it into fairly large chunks. For mullet, the skin can be left on or removed as desired, some other fish may have to be skinned.
  4. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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