Wednesday, 15 August 2012

Livornese-Style Red Mullets (Triglie alla Livornese)

Taranto, which is in the Puglia region in Italy, has fantastic seafood.  The best fish and seafood of Italy really do come from Southern Italy, but apparently the best you can get is in Rome and Milan, because all the good stuff is sold to those two cities.  Another weird thing, I remember growing up with my grandmother ever only making salmon for us, which is obviously not from Italy.  And then I went to a seafood restaurant in Taranto, talked to the chef, and discovered that half of the seafood they use is from Morocco.  Disappointed and confused, I went to the fishmonger's myself and asked for some local produce, and he gave me these little red mullets.
Honestly, red mullets aren't my favorite white fish as they've got too many fishbones.  Use other fish if you want, it's a very simple recipe, the sauce is only made with 3 ingredients :)

serves 2
2 small red mullets, cleaned
1 250g can tomatoes
1 sprig of garlic
1 sprig parsley

-Smash the garlic and roughly chop some parsley, and throw them in a pan with some oil over medium-high heat.
-When the garlic begins to color, add the tomatoes and season with salt and pepper.  Stir, and let the tomatoes cook for a couple of minutes.
-Place the red mullets in the pan and lower the heat. Let cook without cover for about 10 minutes without turning them.  Baste them with the sauce every now and then.
-Sprinkle over some more parsley and serve.

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