Red mullet soup with anchovy buttered sourdough

• 60 ml extra virgin olive oil
• 1 finely chopped onion
• 1 finely chopped garlic clove
• 2 chopped blanched, peeled and seeded tomatoes
• 60 ml white wine vinegar
• ½ glass dry white wine
• 600 g red mullet (1 fish for the stock and 1 fillet per person)
• Fresh mussels
• Baby shrimps
• Toasted ciabatta
• Finely chopped parsley

• Sourdough bread
• 4 anchovy fillets
• 100 g butter
• 1 clove of garlic
• 1 lemon wedge

Fish stock

• Approx 3 or 4 scorpion fish whole
• Handful of baby shrimps
• A mix of carrot, celery, garlic, and onion

1. To make the fish stock, add all of the ingredients together with a pinch of salt and about 2 litres of water. Gently bring to the boil and simmer for about 20-30 minutes.
2. Next, strain by pressing the vegetables and fish to extract all of the juices.
3. Heat the oil in a saucepan and add the onion, garlic and some of the stock. Leave it to sweat without any colour for 4-6 minutes with the lid on.
4. Add the tomatoes and the vinegar and reduce to a gentle heat.
5. Add the rest of the fish stock and simmer for 5-10 minutes.
6. Gently add the shrimps and mussels, and simmer for 3 minutes. Add the fish fillets and continue to poach for 1 minute.
7. Turn off the heat and cover with lid. The fish will continue to cook gently.
8. Make the butter by mixing the anchovy fillets, garlic, parsley and lemon juice from the lemon wedge with a fork.
9. Toast the bread on one side on a hot pan for about 2 minutes until lightly charred. Immediately spread the butter on the hot bread.
10. Garnish the soup with scattered chopped parsley and a few drops of lemon juice. Serve with the toasted bread.