[usr 3]
Strip the red mullets, scale them and cut off the heads. Raise the fillets and remove the bones. Empty and clean the small squids, remembering to recover all the small pockets where the black ink is. Keep everything cold.
Cut the pepper in half, remove the stalk and thinly slice it, peel and chop the garlic cloves, brown the garlic and pepper over low heat, cover and leave to simmer. Add the peeled and seeded tomatoes, cut into pieces and the thinly sliced onions, moisten with the fish stock, leave to simmer again until fully cooked.
Mix this sauce and bind with the squid ink, adjust the seasoning and pass through cheesecloth.
Sear the red mullet fillets and squid in olive oil in a very hot pan after salting and peppering them.
In each plate, put a little ink sauce on the bottom and arrange the red mullet and squid fillets on top.
