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Red mullets in tomato sauce (Triglie alla Livornese)5.00 out of 50 based on 1 voters.


Red mullets in tomato sauce (Triglie alla Livornese) | Seafood recipes WebPhoto 1 

   
Preparation:
Cooking:
Difficulty: Medium    
Red mullets in tomato sauce (Triglie alla Livornese) | Seafood recipes Veggie  Vegetarian

This is definitely a Tuscan recipe. You can find this recipe with the name "Triglie alla Livornese" or "Triglie alla Viareggina"; Livorno and Viareggio are the two Tuscan towns (not far apart from each other) facing the Tirreno sea and "Triglie" is the Italian for red mullets. It's a simple recipe but, as like most Italian recipes, the simpler the recipe the more fantastic is the final result.

 

SERVES 2 

Red mullets in tomato sauce (Triglie alla Livornese) | Seafood recipes WebPhoto 2

Ingredients (Metric & Imperial measurements): 

  • 2 Red mullets - in this recipe I used two big mullets, weighting 300 g (10 oz) each
  • 80 ml (3 fl oz) Extra virgin olive oil
  • 2 Cloves of garlic (finely chopped)
  • 1 Small celery stalk (finely chopped)
  • 400 g (Just a bit less than 1 lb) Chopped tomatoes
  • A handful of flat leaf parsley (finely chopped)
  • Salt and ground black pepper for seasoning
  • These are Imperial and Metric measurements. U.S measurements available at italyum.com

Nutrition facts: Calories 650 per serving.

 

Ingredients (U.S. measurements): 

  • 2 Red mullets - in this recipe I used two big mullets, weighting 10 1/2 ounces each
  • 5 tablespoons Extra virgin olive oil
  • 2 Cloves of garlic (finely chopped)
  • 1 Small celery stalk (finely chopped)
  • 14 ounces Chopped tomatoes
  • A handful of flat leaf parsley (finely chopped)
  • Salt and ground black pepper for seasoning

 

Note: usually, for this recipe, you should use smaller mullets of about 100 g (3 1/2 ounces) each, taking in account that you need 3 or 4 of these small mullets per person. However, you can cook big mullets in the same way and this is what I have done because my only option at the fish counter was to buy big fellas like the two featured in the photograph.

 

Directions: 

Red mullets in tomato sauce (Triglie alla Livornese) | Seafood recipes WebPhoto 3

First and foremost, clean the fish removing all the scales with a small knife. Do not scratch too hard because mullets have a delicate flesh and you could damage the fish.

 

Red mullets in tomato sauce (Triglie alla Livornese) | Seafood recipes WebPhoto 4

Once the fish is cleaned inside and outside, give a final rinse under fresh running water.

 

Red mullets in tomato sauce (Triglie alla Livornese) | Seafood recipes WebPhoto 5

Cleaned and ready for cooking.

 

Red mullets in tomato sauce (Triglie alla Livornese) | Seafood recipes WebPhoto 6

Take a pan, wide enough to contain the fish. Add the olive oil and heat over medium heat.

 

Red mullets in tomato sauce (Triglie alla Livornese) | Seafood recipes WebPhoto 7

Once the olive oil is hot, add the chopped garlic.

 

Red mullets in tomato sauce (Triglie alla Livornese) | Seafood recipes WebPhoto 8

Immediately after the garlic, add the chopped celery or, if you prefer, you can add them to the pan at the same time.

 

Red mullets in tomato sauce (Triglie alla Livornese) | Seafood recipes WebPhoto 9

Sweat off for a couple of minutes or until the garlic start changing its colour.

 

Red mullets in tomato sauce (Triglie alla Livornese) | Seafood recipes WebPhoto 10

Then, add half of the chopped parsley you have previously prepared and gently stir for 30-40 seconds.

 

Red mullets in tomato sauce (Triglie alla Livornese) | Seafood recipes WebPhoto 11

Add all your chopped tomatoes...

 

Red mullets in tomato sauce (Triglie alla Livornese) | Seafood recipes WebPhoto 12

...and stir for few seconds to have an even mix.

 

Red mullets in tomato sauce (Triglie alla Livornese) | Seafood recipes WebPhoto 13

Now, season with salt, not too much because later you will taste the sauce and eventually add some more salt if needed.

 

Red mullets in tomato sauce (Triglie alla Livornese) | Seafood recipes WebPhoto 14

Finally, season with pepper, turn the heat down to low and cook the sauce for about 15 minutes.

 

Red mullets in tomato sauce (Triglie alla Livornese) | Seafood recipes WebPhoto 15

At this point, if the sauce have reduced too much, add a glass of hot water (alternatively, half glass of hot water and few drops of red wine). We need the sauce just slightly liquid because later, when the fish will be placed onto the plate, we will use this sauce to cover.

 

Red mullets in tomato sauce (Triglie alla Livornese) | Seafood recipes WebPhoto 16

Now, the sauce is ready for the fish, but before putting the fish into the pan, taste and check for salt.

 

Red mullets in tomato sauce (Triglie alla Livornese) | Seafood recipes WebPhoto 17

Then, lay the mullets in the pan.

 

Red mullets in tomato sauce (Triglie alla Livornese) | Seafood recipes WebPhoto 18

Both the mullets are now lying in the sauce. If you are cooking small mullets, these should be nearly covered by the sauce. In my case, having to deal with two big fellas, I will baste them with the sauce every now and then.

 

Red mullets in tomato sauce (Triglie alla Livornese) | Seafood recipes WebPhoto 19

Cover the pan with a lid...

 

Red mullets in tomato sauce (Triglie alla Livornese) | Seafood recipes WebPhoto 20

...and cook for about 15 minutes. If your mullets are small, 10 minutes should be enough to cook them perfectly. Do not turn the fish because this kind of fish is very fragile; a gentle shake of the pan is probably all you need to set the sauce around the fish.

 

Red mullets in tomato sauce (Triglie alla Livornese) | Seafood recipes WebPhoto 21

This is me basting the fish after 5 minutes cooking (baste regularly during the cooking). Another 10 minutes and everything should be ready.

 

Red mullets in tomato sauce (Triglie alla Livornese) | Seafood recipes WebPhoto 22

When the fish is perfectly cooked, sprinkle with the remaining parsley.

 

Red mullets in tomato sauce (Triglie alla Livornese) | Seafood recipes WebPhoto 23

Put the fish onto a plate using a spatula and cover with the sauce. Slices of warm country bread is what you need now and of course a nice glass of chilled white wine.

Buon appetito!

Red mullets in tomato sauce (Triglie alla Livornese) | Seafood recipes Federico

Federico Pezzaioli

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Red mullets in tomato sauce (Triglie alla Livornese) | Seafood recipes Federico

Federico Pezzaioli is an ex-badass Italian Paratrooper on a mission - to make creating delicious authentic Italian food really easy. He researches, writes and photographs each recipe with the same attention to detail he used to apply to packing his parachute.
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