Cod alla Livornese

by Steve Gray, Woodside, CA



The catch of the day is a delicious classic Tuscan fish recipe. "Livornese" refers to a method for stewing fish in a rich tomato sauce with Kalamata olives, capers, garlic, fresh parsley, and white wine.

Ingredients:

Preparation:

Begin by adding a glug of olive oil to a sauté pan set over medium heat. Add in some chopped garlic and chopped parsley. While these ingredients are sauteing, prepare cod by seasoning both sides with salt and pepper.

Add cod to pan and let it cook for about 3 mins. on each side. Delicately remove fish to a holding plate, and begin making the Livornese sauce:

Deglaze pan with some white wine and let it reduce for a few mins. Then add in some roughly chopped tomatoes. Once tomatoes begin to soften, crush them with the back of a fork to extract all their sweet, delicious juices.

Let tomatoes simmer over medium heat for about 5-6 mins, or until juices thicken a little. Add in olives and capers, and cook for a few mins. longer to combine flavors. Taste sauce, and adjust seasonings with salt and pepper to taste.

Add cod back to pan, and spoon some sauce over fish, cover pan, and let it gently heat up for about five mins. The cod is delicate and flaky, so use a large spatula to portion onto individual plates, and spoon Livornese sauce over fish.



Collected and re-published at http://linuxmafia.com/~rick/recipes/cod-alla-livornese.html by Rick Moen <rick@linuxmafia.com> on Mar. 20, 2024. Individual recipes are free from copyright. Share and enjoy!

Steve Gray posted this recipe to social media in 2024. We thank him for his generosity.

(If I have any copyright title in my own very minor contributions to this page — not my intention — they were created in 2024 by Rick Moen <rick@linuxmafia.com> and licensed for use under CC0. I have thereby waived all copyright, compilation copyright, and related or neighbouring rights to this work. This work is published from: United States of America.)