Livorno-Style Blue Shark is a quick and easy second course to prepare directly in the pan using a more affordable fish compared to other types. This dish is distinct from MEDITERRANEAN-STYLE BLUE SHARK because it’s a ‘red’ fish dish, meaning it has tomato sauce, while the Mediterranean version features tomatoes in pieces.
The blue shark is a firm, meaty fish with high nutritional value despite being low in calories. It’s perfect for various preparations like grilled blue shark, or used in soups or fish sauces.
Livorno-style blue shark is made with very few ingredients, but the finished dish will win everyone over, thanks to its delicious sauce that’s perfect for dipping bread.
If you love fish but don’t have much time to cook or clean it, I definitely recommend preparing Livorno-style blue shark!
You can always find my recipes on my Facebook page HERE, or on my Instagram page HERE.
- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 1.8 lbs blue shark steaks
- 1 cup tomato pulp (or tomato purée)
- 2 oz black olives
- 1 oz desalted capers
- 1 clove garlic
- extra virgin olive oil
- parsley
- salt
Preparation
Heat the oil in a pan.
Add a peeled garlic clove and let it sauté lightly.
Place the blue shark slices in the pan.
Cook the blue shark slices on high heat, then add the black olives and capers and deglaze with white wine.
Let the alcohol in the wine evaporate, then add the tomato purée.
Stir to distribute the tomato and cover with a lid.
Cook for about 6 minutes, then open and season with salt. Add chopped parsley and serve hot.
STORAGE
Store the Livorno-style blue shark in the fridge, in an airtight food container, for up to 2 days.
