4 red mullet, scaled and filleted
1 fennel bulb, sliced and fronds reserved
150 ml/0.25 pt dry white wine
300 ml/1.5 pt/1.25 cups Fish Stock
1 bunch of chives, chopped
Salt and freshly ground black pepper
Place the mullet in a large saucepan skin-side up, sprinkle with the
fennel and add the wine. Bring to the boil, then simmer gently for about 3
minutes until the fish is just cooked. Meanwhile, boil the stock rapidly
until reduced by half. Reserve 15 ml/1 tbsp of the chives, add the
remainder to the stock and season to taste.
Transfer the fish to a warm serving plate, pour the sauce over and serve
garnished with the reserved chives and the fennel fronds.