Steamed red mullet with Mediterranean vegetables
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votes: 0 | score: 0Tempranillo is THE red grape of Spain. Central Spain uses it to make bright, juicy reds for drinking now - great low-priced party wines. Further North the same grape makes some of the country's finest wines, in Rioja, and Ribera del Duero.
The obvious food pairing with Tempranillo wine is to go with Spanish style dishes. A lighter bodied Tempranillo would go well with tapas, cured meats and those delightful little snacks that originally were designed for accompanying sherry. Here in this weeks recipe we have paired it with some steamed red mullet and a marinated vegetable salad… Yum!
Ingredients - Serves 4 - Prep 35mins
- 500g ripe tomatoes or 400g canned chopped tomatoes
- 1 tbsp olive oil
- 1 leek or small onion, finely sliced
- 1 garlic clove, crushed
- 2 zucchini, finely chopped
- Good pinch ground saffron
- 500mL hot fish or chicken stock or water
- 4 x 180g red mullet fillets or 8 smaller fillets
- Sea salt and pepper
- 2 tbsp small black olives
- 2 tbsp flat leaf parsley
Method
If using ripe tomatoes, cut in half, squeeze out and discard the seeds and juice and finely chop. Heat the oil in a frying pan and cook the leek until soft.
the garlic, tomatoes, zucchini, saffron and stock and simmer gently for 20 mins or until zucchini are tender. Season well.
Steam the red mullet in a steamer over simmering water for 5 minutes or until cooked. Season well.
Use a slotted spoon to scoop out the zucchini and form four small mounds of zucchini in the centre of four warm pasta bowls.
Arrange the fish on top and spoon a ladleful of the broth around. Scatter with olives and parsley and serve.