Florida's Mullet Stew

Recipe from Oxmoor House

More From Oxmoor House


  • 1 1/2 cups chopped celery
  • 1/2 cup chopped onion
  • 1 clove garlic, minced
  • 1/4 cup butter or margarine
  • 1 (28-ounce) can whole tomatoes, undrained
  • 1 (8-ounce) can tomato sauce
  • 2 teaspoons salt
  • 1/2 teaspoon paprika
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon pepper
  • 1 (7-ounce) package spaghetti
  • 2 cups boiling water
  • 2 pounds mullet fillets, cut into 1-inch pieces
  • Grated Parmesan cheese


  1. Sauté celery, onion, and garlic in butter in a large Dutch oven until tender. Add tomatoes, tomato sauce, and seasonings, mixing well. Bring to a boil. Reduce heat; cover and simmer 20 minutes.
  2. Add spaghetti and boiling water; mix well. Cover and simmer 10 minutes or until spaghetti is almost tender. Add fish; cover and simmer 10 minutes or until fish flakes easily when tested with a fork.
  3. Spoon stew into individual serving bowls; sprinkle with cheese. Serve immediately.
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