CookEat Recipe
Red Mullet alla Livornese
Whole red mullet gently cooked in a sieved tomato sauce made with garlic, parsley, celery and olive oil, finished with a little chopped parsley.
Method
Steps
Step 1
Gather the ingredients: 4 medium whole red mullet, about 800 g total, professionally cleaned, gutted and scaled; 2 garlic cloves, finely chopped; 2 tablespoons chopped parsley: 1 for the sauce and 1 for finishing; 40 g celery, finely chopped; 4 tablespoons olive oil; 500 g ripe tomatoes, cut into pieces; Salt and black pepper.
Step 2
Combine the finely chopped garlic, 1 tablespoon parsley and celery in a wide pan with the olive oil. Cook over moderate heat until the garlic begins to colour, about 1–2 minutes; avoid burning it.
Step 3
Add the chopped tomatoes, salt and pepper. Cook for about 15–20 minutes, stirring often, until the tomatoes have softened thoroughly. Press the sauce through a sieve and return the strained liquid and fine pulp to the pan; discard skins, seeds and coarse solids.
Step 4
Lay the whole cleaned fish flat in the sauce. Simmer gently for about 10–15 minutes, until the thickest flesh reaches at least 70°C. Small fish need not be turned; spoon hot sauce over their upper surfaces. If larger fish need turning, do so carefully with broad utensils.
Step 5
Shortly before removing from the heat, sprinkle lightly with the remaining chopped parsley. Serve in the cooking dish if suitable, or lift each fish separately onto a warm platter to avoid breaking it. Spoon the smooth sauce around the fish and serve immediately.
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