Select small fish if possible. Place them in an oiled pan, and add peeled squeezed tomatoes, parsley-root, fennel, thyme, bay, a little garlic, peppercorns, coriander, and saffron, the latter being the dominating ingredient.

Cover with white wine; salt moderately, set to boil, and then leave to poach on the side of the fire for twelve or eighteen minutes, according to the size of the mullet.

Leave the fish to cool in their cooking-liquor, and serve with a little of the latter and a few slices of peeled lemon.