* Photos are indicative.
Step by Step Instructions
- Step 1: Prepare the fish. Heat half of the olive oil in a frying pan. After that, season the fish with salt and pepper and flour it. Place the fish in the frying pan and fry it for 3-4 minutes on each side. When ready, remove it from the frying pan and lay it in an ovenproof or ceramic dish.
- Step 2: Prepare the marinade. Throw away the oil you used for frying the fish and wipe out the frying pan using some kitchen roll. Heat the remaining olive oil. Add the onions, garlic and fennel seeds and sauté for 5-6 minutes, until soft. Pour in the wine and elixir, season with salt and pepper and allow to boil a bit. Finally, add the currants and sun-dried tomato paste, mix well and boil for 5 minutes.
- Step 3: Remove the frying pan from the heat and set the marinade aside for 5 minutes to cool a bit. After that, top the fish with the marinade and wait for the fish to cool too.
- Step 4: Serve the Ionian fish dish (mpourdeto) cold.
Ingredient List
- 1Kg red mullet (scaled and boned)
- 250g extra virgin, organic olive oil
- 2 spring onions (finely chopped)
- 3 cloves of garlic (sliced)
- 2tbsp fennel seeds (crushed)
- 50g elixir
- 250g red wine
- 200g currants
- 2tbsp sun-dried tomato paste
- salt
- ground black pepper
- flour for the flouring part