The ancient port city of Livorno - Leghorn in English - is renowned for two fish specialities. One of these is the dense fish stew or soup called cacciucco, the other is this recipe for cooking sweet red mullet. The smaller the mullet, the better the flavour, but they are quite bony, so some people prefer to use large fillets rather than the whole fish - although the purists will claim that the flavour is nowhere near as delicious. It is particularly tasty if the fish is freshly caught.
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