Soup with Mullet Broth

Ingredients

• kg mullet (muggine)
• onion
• garlic
• parsley
• carrot
• celery
• olive oil
• salt
• pepper
• tomato sauce
• dried mushrooms
• bread
• parmesan

Instructions

1. Scale, gut and boil a mullet of at least 1 kg in proportionate water for the broth (or substitute ombrina, weever or angler-fish).
2. Make a battuto of onion, garlic, parsley, carrot and celery; colour it in oil with salt and pepper, stop it with tomato sauce, and boil with the fish broth.
3. Strain the broth; in a little of it cook small pieces of celery, carrot and dried mushroom for aroma.
4. Pour the boiling broth and aromatics over toasted diced bread in the tureen; serve with parmesan on the side.