Red mullet with spicy peppers, chorizo and black olives with candied aubergine

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For the candied aubergine

For the spicy peppers

  • 2 tbsp olive oil
  • 1 red onion, peeled and finely chopped
  • 110g/4oz fresh chorizo sausage, finely chopped
  • 1 tsp ras el hanout (Moroccan spice mixture available in Middle Eastern stores)
  • 425g/15oz jar sweet roasted peppers
  • 2 tbsp spicy tomato ketchup
  • 10 black olives, halved, stones removed
  • salt and freshly ground black pepper
  • few coriander sprigs, leaves only, chopped

For the aubergine crisps

  • 1 baby aubergine
  • groundnut oil, for deep-frying
  • fine sea salt, to sprinkle

For the red mullet