Grey mullet stewed with tomato and potatoes

Ingredients

For 1 serving

• Grey mullet180 g
• Tomato passata120 ml
• Potatoes150 g
• Extra virgin olive oil8 g
• Garlic1 clove
• Parsleyto taste
• Saltto taste

Contains: fish,

Method

1. Peel the potatoes and cut them into roughly 1.5 cm cubes. Rinse and dry the grey mullet and, if it's a large piece, cut it into 2–3 pieces; salt it lightly.
2. In a pan with a lid warm the oil with the crushed garlic over medium heat for a minute, until fragrant but not coloured.
3. Add the passata, potatoes, a glass of water and a pinch of salt; bring to the boil, cover and cook over medium-low heat for 15 minutes, until the potatoes are nearly tender.
4. Lay the mullet on the potatoes, spoon some sauce over it, cover and cook for another 10 minutes, until the flesh is opaque white and lifts away easily.
5. Turn off the heat, remove the garlic and finish with chopped parsley.