n. 12 red mullets

1 / 2 onion

150 g fresh tomato sauce

100 g cherry tomatoes

50 ml  white wine vinegar

fish stock

5-6  pistils saffron

Extra virgin olive oil

salt

Clean the mullets, remove the scales, remove gills and entrails, then rinse them in cold water

In a pan brown the chopped onion with a drizzle of extra-virgin olive oil, sprinkle with the vinegar, add the tomato sauce, a little fish stock, saffron and finally add salt. Add the mullets, cover with a lid.  shaking gently the pan occasionally.  If necessary add more fish stock and finally the cherry tomatoes cutted in half. Complete with a drizzle of extra virgin olive oil and some basil leaves.