Grey Mullet In Miso Broth/El Mújol En Caldo Miso

Happy February!! I hope everyone is coping with the cold like I am here in London! Perhaps this soupy,spicy fish stew can keep you warm! This is supposed to be mildly spicy, This is due to the flavours of the Pink Peppercorns and Lemon Drop Chilli Try this with Machuca(mashed green plantain),boiled rice,bread and green vegetables.

INGREDIENTS

Oregano, Garlic Powder,Wholegrain Mustard,Olive Oil,Bay Leaves,Ajwain Seeds,and Pink Peppercorns.

1 Grey Mullet,cut into medium rounds,cleaned and scaled

Miso is a Japanese soup base, made from fermented soy beans, which can vary in taste from salty-sweet. Miso is very high in nutrients especially B Vitamins.
Lemon drop chilli, is a medium spice chilli with citrus notes.

Small Onion sliced.

1 Clove of Garlic,chopped.

METHOD

Fry the onions for 5 minutes, and then add the garlic,bay leaves and pink peppercorns, on medium heat.

Clean fish in lime juice and water. Drain and then pat dry.

Season fish with the mustard,and other spices except chilli. Seal the fish in the fried onion mixture, and then add the miso powder and enough water to just cover the fish. Add the chilli to taste, after grinding into a powder,or use already ground chilli.

Cook for around 15 minutes, until the fish is opaque, and the stock has reduced slightly. Serve with rice and greens of choice. Disfrutalo!

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