Break mullet meat into bite-sized portions and set aside. In a large stock pot, saute onion, celery and garlic in butter until tender. Add flour and blend well. Stir in wine, oregano, basil, thyme, anise, sugar, peppers, okra and tomatoes. Cover and simmer for 30 minutes. Add cooked mullet meat, parsley, salt and pepper to taste. Simmer for 10 minutes or until meat is heated through.
Nutritional Value Per Serving
Calories 290, Calories From Fat 61, Total Fat 7g, Saturated Fat 3g, Trans Fatty Acid 0g, Cholesterol 47mg, Total Carbohydrates 34g, Protein 25g, Omega 3 Fatty Acid 0.28g