A Stew of Coley, Roasted Peppers and Small Mullets

Chunks of coley, potato and sweet roasted peppers make a very rich and satisfying stew. The use of red mullet here really adds an extra depth of flavour.  This amazing little fish is probably the most tasty in the sea and certainly the most beautiful. The coley is salted overnight to alter the texture and add that real Mediterranean flavour of saltfish to the stew.

Serves 2