Preparation

Fillet the red mullets and remove the bones. Poach the onion in a pan with the garlic and tomato, add the bones of the fish, cornflour and wine then add the spices and the fresh fennel. Reduce the sauce and pass through a Chinois (conical strainer) without grinding, in order to preserve the color of the red wine.

Apart, cut the leek lengthwise into thin slices. Wash the greens carefully to avoid any trace of soil. Heat the oil and fry the leek, slightly floured. The oil should be at 140º C to prevent burning.

Grill the red mullets on one side only (finish in the oven). Pour on a soup dish the sauce of red wine and chard, then put on the fillets and finally the fried leek. Pour some freshly ground cumin to finish the dish.

Ingredients

- 4 pieces red Mullet (250 gr each)
- 1 bottle “La tierra de Cádiz” Red wine
- 1 piece tomato
- 4 garlic cloves
- 1 onion
- Fresh Fennel
- 2 kg chard
- Cumin
- Black pepper
- Salt
- Olive Oil
- 1 tablespoon -Maicena- cornflour
- 2 kg leek
- Flour