Recipe Mullet alla livornese di of 04-02-2017 [Updated on 20-02-2018]
The Livorno-style mullets, as the name suggests, are a typical Tuscan preparation originating from the city of Livorno. A different but simple and tasty way to bring this magnificent fish to the table that is often mistreated because of its innumerable bones. Few ingredients to bring to the table a dish with a sea flavor that will not make you regret a few liscetta to discard here and there, I promise you;)
If you need an idea for the second dish to prepare tomorrow, mullet alla livornese could be the right idea, let me know;)
How to make mullet alla livornese
Start cleaning the mullet by making a cut with scissors under the belly of the fish and eviscerating them.
Then scale them with the blade of a knife, cut off the dorsal and side fins and rinse them under running water.
In a pan, heat the oil with garlic and chopped parsley.
Then add the peeled tomatoes and salt and cook for about 10 minutes.
Place the mullets in the pan side by side.
Cover with a lid and cook for 10 minutes without turning but moving the pan a little to cover the fish with a little sauce.
Your mullet alla livornese are ready to be brought to the table.