Red Mullets Livornese Style

Red mullets Livornese style are a delicious traditional dish from Tuscan cuisine, especially from the city of Livorno. The recipe blends Mediterranean flavors like tomatoes and aromatic herbs in a delightful sauce that complements the fish. Here’s how to prepare it.

Ingredients

• 4 cleaned and scaled red mullets (about 600 g in total)
• 400 g of ripe tomatoes or tomato pulp
• 2 cloves of garlic
• 1 bunch of chopped parsley
• Flour as needed to dredge the red mullets
• 100 ml of dry white wine
• Extra virgin olive oil
• Salt
• Black pepper
• (Optional) 1 tablespoon of salted capers
• (Optional) Taggiasca black olives as needed

Preparation

1. Begin by cleaning the red mullets, removing the entrails and scales, wash them and gently pat them dry.
2. Lightly flour the red mullets.
3. In a pan large enough to contain the red mullets without overlapping, heat some olive oil with the crushed garlic cloves.
4. Place the red mullets in and let them brown until they are golden on both sides.
5. Deglaze with the white wine and allow it to evaporate.
6. Add the peeled tomatoes, previously deseeded and cut into strips, or the tomato pulp. Season with salt and pepper.
7. If you like, add the desalted capers and black olives.
8. Cover and cook over medium heat for about 15 minutes.
9. At the end of cooking, sprinkle with chopped parsley.

Fun Facts

Red mullets Livornese style is a classic example of what is called “poor man’s cuisine” in Tuscany, where simple ingredients are elevated to exquisite dishes through the skilful use of aromatic herbs and seasonings. Traditionally, this dish was cooked by fishermen with the catch of the day, guaranteeing its freshness and intense flavor.

I hope you can enjoy this dish rich in history and taste!