Fillet the Red Mullet and debone fillets. Cook the mussels and the cockles for three minutes in white wine, keeping covered.Filter the cooking liquid and shell the shellfish.


Cook the following ingredients in boiling, salted water : Broad beans for 5 minutes and remove skins. Peas for 8 minutes. Macaroni for 12 minutes. Mix all the vegetables in a deep plate, together with the shellfish and the macaroni.


Pan fry Red Mullet on skin side in the olive oil for a few seconds. Moisten the cooked Red Mullet and the mixed vegetables with the cooking liquid from the shellfish, which had been blended with the saffron and the 50gr of butter. Serve the Red Mullet surrounded by the vegetables and shellfish