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Stewed Red Mullet

Triglia in Umido

SERVES 2 - 3

Triglia in umido (Stewed Red Mullet) is another fish dish that comes from Livorno and one that Maria Pia loves to serve to company since it is so quick to prepare and ready in 15 minutes. Red mullet is extremely delicate so cooking it slowly is the key to keeping it in one piece.


2 tablespoons Filippo Berio Extra Virgin Olive Oil

2 whole cloves garlic, peeled

1 teaspoon hot red pepper flakes

1 tablespoon minced parsley

1 tablespoon minced chives

1 pound fresh or canned crushed tomatoes

1 pound fresh whole gutted red mullet, rinsed and dried

Fine sea salt to taste

Grinding coarse black pepper


Heat the olive oil in a sauté pan large enough to hold the fish in a single layer. When the oil begins to shimmer, stir in the garlic and, over medium heat, swirl the garlic in the oil until it begins to brown. Stir in the red pepper flakes and cook 1 minute. Stir in the parsley, chives and tomatoes. Lower the heat and simmer the mixture for 10 minutes uncovered. Add the fish in a single layer, covering them with some of the sauce. Cook about 5 minutes turning them once with a wide spatula. The fish is cooked when it easily flakes when poked with a fork. Add salt and pepper to taste.

Serve the fish with some of the sauce and boiled tine new potatoes or boiled onions.

This recipe is from CIAO ITALIA IN TUSCANY by Mary Ann Esposito, published by St. Martin's Press in 2003.


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