379—Red Mullet à l’Orientale

Select small ones, as far as possible. Place them in an oiled pan, and add peeled and concassed tomatoes, parsley-root, fennel, thyme, bay, a little garlic, peppercorns, coriander, and saffron, the latter being the dominating ingredient.

Cover the whole with white wine; salt moderately, set to boil, and then leave to poach on the side of the fire for twelve or eighteen minutes, in accordance with the size of the mullet.

Leave the fish to cool in their cooking-liquor, and serve them with a little of the latter and a few slices of peeled lemon.