Stewed Red Mullet (Triglia in Umido)
 
Author:
Recipe type: Soups and Stews
Serves: 3
Ingredients
  • 2 Tablespoons extra-virgin olive oil
  • 2 whole cloves garlic; peeled
  • 1 teaspoon hot red pepper flakes
  • 1 Tablespoon minced parsley
  • 1 Tablespoon minced chives
  • 1 pound fresh or canned crushed tomatoes
  • 1 pound fresh whole gutted red mullet; rinsed and dried
  • fine sea salt, to taste
  • grinding of coarse black pepper
Instructions
  1. Heat the olive oil in a saute pan large enough to hold the fish in a single layer. When the oil begins to shimmer, stir in the garlic and, over medium heat, swirl the garlic in the oil until it begins to brown. Stir in the red pepper flakes and cook 1 minute. Stir in the parsley, chives and tomatoes. Lower the heat and simmer the mixture for 10 minutes uncovered. Add the fish in a single layer, covering them with some of the sauce. Cook about 5 minutes turning them once with a wide spatula. The fish is cooked when it easily flakes when poked with a fork. Add salt and pepper to taste.
  2. Serve the fish with some of the sauce and boiled new potatoes or boiled onions.
Notes
This recipe yields 2 to 3 servings.

Comments: Triglia in umido (Stewed Red Mullet) is another fish dish that comes from Livorno and one that Maria Pia loves to serve to company since it is so quick to prepare and ready in 15 minutes. Red mullet is extremely delicate so cooking it slowly is the key to keeping it in one piece.

Source: Ciao Italia at ciaoitalia.com

Per Serving (excluding unknown items): 83 Calories; 9g Fat (95.7% calories from fat); trace Protein; 1g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 1mg Sodium. Exchanges: 0 Vegetable; 2 Fat.

NOTES : Recipe from "Ciao Italia In Tuscany" by Mary A. Esposito, (St. Martin's Press, 2003)
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