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:
- cod, fresh
- olive oil
- garlic, chopped
- parsley, chopped
- salt
- pepper
- tomatoes, chopped
- olives
- capers
- white wine
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 the cod by seasoning both sides with salt and pepper.
Add the cod to the pan and let it cook for about 3 minutes on each side. Delicately remove the fish to a holding plate, and begin making the Livornese sauce:
Deglaze the pan with some white wine and let it reduce for a few minutes. Then add in some roughly chopped tomatoes. Once the tomatoes begin to soften, crush them with the back of a fork to extract all their sweet, delicious juices.
Let the tomatoes simmer over medium heat for about 5-6 minutes, or until the juices thicken a little. Add in the olives and capers, and cook for a few minutes longer to combine all the flavors. Taste the sauce, and adjust the seasonings with salt and pepper to taste.
Add the cod back to the pan, and spoon some sauce over the fish, cover the pan, and let it gently heat up for about five minutes. The cod is delicate and flaky, so use a large spatula to portion onto individual plates, and spoon all the Livornese sauce over the 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.)