Red mullets with tomato and saffron recipe

 

  1. Gut, scale and wash mullets well.
  2. Heat half the oil in the pressure cooker, add minced onion and sauté them for 2 minutes in medium heat, stirring. Add the mullets and, after 2 minutes, turn them and add the processed tomato.
  3. Dilute the saffron in 50 ml of water and pour it on the mullets; add the broth then and rectify salting.
  4. Close the pot and pressurize it. As soon as the valve begins to ring, reduce heat to a minimum and cook for 4 minutes.
  5. Turn heat off, allow steam to escape and open the pot. If the liquid is excessive, remove mullets from the pot and thicken in high heat.
  6. Toast the bread slices for 40 minutes under the grill. Rub then with the garlic cloves and place them in a dish.
  7. Place the mullets on the slices, season them with the pepper and remaining oil and decorate them with the minced parsley.
  8. Wait for a few minutes so the bread can absorb the flavor and serve.
-  4 stale bread slices
-  Pepper and salt
-  1 tbsp of fish broth
-  4 tbsp of extra virgin olive oil
-  2 tbsp of minced parsley
-  1 garlic clove
-  300 g of processed tomato
-  1 small onion
-  ½ a packet of saffron
-  4 mullets of 200 g each

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