Livorno-Style Red Mullet (Triglie alla Livornese)

July 30, 2015
2 Ratings
Photo by Emiko
  • Serves 4
Author Notes

Although it's not well-known, credit should be given to Livorno's Jewish community for first showing the Tuscans how to use tomatoes in their dishes, and this classic dish is a brilliant example of how it was done. It's still a favorite of Livorno's Jewish cuisine and possibly one of the best ways you can prepare red mullet. —Emiko

What You'll Need
  • 4 whole red mullets, each about 7 inches long
  • Salt, for seasoning
  • 4 tablespoons extra-virgin olive oil, plus more for drizzling
  • 1 clove garlic, whole
  • 1 pinch dried chile flakes
  • one 14-ounce (400 gram) can chopped tomatoes (you can also use fresh tomatoes, peeled and de-seeded)
  • 1/2 cup (125 milliliters) red wine
  • Handful of fresh flat-leaf parsley, chopped
  • Crusty bread, for serving
  1. Carefully scale and gut the mullets and snip their fins off with kitchen scissors but keep them otherwise whole. Sprinkle them with salt on both sides and set aside.
  2. In a skillet large enough to hold the fish, gently heat the olive oil. Add the garlic clove and infuse over low heat until the garlic begins to become fragrant but not yet colored, about 5 minutes.
  3. Add the chile flakes and the tomatoes, followed by about 1/4 cup (60 milliliters) of water. Cook over medium heat for 2 to 3 minutes, then add the wine. Bring to a simmer.
  4. Add the mullets to the pan. Cook for about 3 minutes on each side, flipping them carefully so as not to break them. If the tomatoes begin to dry out too quickly, add more water to the pan. Serve with parsley scattered over the top, a drizzle of extra-virgin olive oil, and plenty of crusty Tuscan bread to mop up the juices.

See what other Food52ers are saying.

  • Greenstuff
  • Emiko

2 Reviews

Greenstuff August 6, 2015
Looks as amazing and authentic as all your posts. I'm hoping you end up with a cookbook. But have you thought about substitutes? Most of the Food52 readership won't have access to Mediterranean red mullet..
Emiko August 7, 2015
Thank you for your comment, much appreciated! My cookbook will be released in the US in April 2016 (Rizzoli). And yes, you can use really any small, whole fish if you can't get red mullet - like the Regional Italian Food post that accompanied this recipe suggests in the title: