2 tablespoons finely chopped mild herbs, such as parsley, basil, tarragon, and oregano
2 tablespoons butter
1 cup julienne yellow onions
Freshly ground black pepper
1/2 cup small diced eggplant
2 fresh artichoke hearts, quartered and cooked until tender
1/2 cup peeled, seeded and chopped fresh Italian plum tomatoes
1/4 pound kalamata olives, pitted and halved
1 tablespoon chopped garlic
3 tablespoon chopped green onions, green parts only
1 tablespoon finely chopped fresh parsley
1 tablespoon shredded fresh basil leaves
1/2 teaspoon chopped fresh thyme leaves
1/2 cup red wine
1/2 cup demi-glace
3 red bliss potatoes, roughly chopped
8 fresh whole red mullet, cleaned
1/4 cup olive oil
2 cloves of garlic, peeled
1 tablespoon finely ground black pepper
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