A delicious recipe with red wine!
Roast almonds and pine nuts in a frying pan without fat until light brown and cool. Coarsely chop in a blitz chopper with mint and parsley leaves and 1/2 tsp paprika powder.
Dice celery, shallots, carrots and garlic very finely, set celery greens aside. In a large saucepan or roaster, sauté diced vegetables in olive oil at low temperature for 20 minutes until soft and colorless. 3.
In the meantime, peel the potatoes. Set aside 1 potato in cold water. Cut remaining potatoes into 3-4 cm pieces. Clean peppers, cut into quarters, remove seeds and cut off. Score chili pepper lengthwise and remove seeds. Cut stem from tomatoes, cut tomatoes.
4. potato pieces, bell bell pepper and chili in the cooking pot to the vegetable form. Dust with remaining paprika powder and fry briefly.
Fold in paradeis pulp. Extinguish with red wine and fill up with fish stock. Add bay leaf and season with salt and pepper. Finely grate the rest of the potatoes into the stew. Bring the stew to a boil and reduce the temperature. Add tomato pieces and thyme. Cook uncovered over medium heat for 40 minutes until stew is slightly thickened and potatoes are just cooked.
Season the whole red mullet and mullet fillets with salt and pepper. Place in the stew so that they are completely covered with gravy and vegetables. At a very moderate temperature
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