You will need
- 4 whole fresh striped mullets, eviscerated and scaled
- 2 cloves garlic
- 1 onion
- 1 celery stalk
- 2 ripe tomatoes
- 2 red chili peppers, seeded if desired
- 4 tbsp. extra virgin olive oil
- 1 tbsp. black cumin, ground
- 1 tbsp. paprika
- juice of 1 lemon
- 1 lb. pappardelle
- salt to taste
Peel garlic and onion, chop together with celery. Pulse tomatoes and chili peppers in food processor. Pour oil into a large saucepan with lid and gently brown mixture. Add scaled and washed mullet and tomato puree. Sprinkle with cumin and paprika and cook with lid on for 10 to 12 minutes. Remove lid, add lemon juice and mix gently so as not to break fish. Cook over a low flame until the juices thicken.
Cook pappardelle according to package directions. Drain and divide over 4 bowls. Carefully remove a fish and place it on the pappardelle. Spoon the stew over the fish and serve immediately.
Recipe by New England Aquarium Executive Chef Tim Ridge