Triglia alla Livornese

Name: Triglia alla Livornese (Red mullet as cooked in Livorno)
Yield: 4
Cuisine: Italian
Ingredients: sea salt; black pepper; 2 cloves garlic, crushed; 2 sprigs fresh thyme; 12 small cleaned red mullets; 1 lb 2 oz/500 g tomatoes peeled, seeded & chopped; olive oil for frying; ½ hot chili pepper, crushed; 4 tbsp chopped parsley; flour

Red mullet as cooked in Livorno

Preparation info

Difficulty
Easy

Appears in

A Table in Tuscany

By Leslie Forbes

Published 1985

About

Livorno may not be a city that most tourists would choose to visit, but from its substantial port area come many of Tuscany’s most famous fish recipes. If you encounter them far from Livorno, their heavy use of tomatoes, garlic and parsley is a clue to their origins.

Ingredients

12 small cleaned red mullets
1 lb 2 oz/500 g

Europe
Italy
Fish course
Pescatarian
Spicy
Tuscany
Mediterranean

Method

Dust the fish liberally with flour and put in a large frying pan in which the oil has been heating. Fry for about 3-4 minutes on each side. Remove fish from pan and keep warm. Add garlic, 3 tablespoons of the parsley, thyme, and chili and cook until the garlic begins to brown. Then add tomatoes, salt and pepper and cook over a low flame for 20-30 minutes or just until the same begins to thicken