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Red mullet with tomato, anchovy and porcini sauce
Fruit and vegetables
1 small
onion
, finely sliced
1
garlic
clove, finely sliced
2 tbsp chopped flatleaf
parsley
30g/1oz dried
porcini
(ceps), soaked for 30 minutes in warm water then drained and chopped
Tins, packets and jars
plain flour
, for coating
1 x 400g tin of
chopped tomatoes
Cooking ingredients
salt and freshly ground
black pepper
6 tbsp
olive oil
Meat, fish and poultry
8 small whole
red mullet
, about 150g/5½oz each, gutted and scaled
Other
3 anchovy fillets
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