Livorno-style red mullets are so delicious, the recipe my grandmother often made for me.

As the name already suggests, they 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, often neglected due to its numerous bones. Few ingredients to bring a sea-flavored dish to the table that won’t make you regret a few bones to discard here and there, I promise you.

It’s a recipe accessible to everyone, both financially and in making it, in fact, the price is quite affordable and to prepare it doesn’t require great culinary experience, simply prepare a tomato sauce with garlic and parsley, place the mullets on top, and you’re done, also because these fish being very tasty, don’t need many spices nor special cooking methods.

If you prefer a slightly spicy taste, you can enrich the Livorno-style mullets with a little chili pepper.
The mullet has lean meat: rich in protein and low in sugars. It contains omega-3, minerals like phosphorus, iron, and iodine, and vitamins of the PP and B3 group.
The other essential element for the good success of the dish is that the mullets are very fresh.
Its meat is firm and lean, very tasty and digestible.

Difficulty: Very Easy
Cost: Affordable
Preparation time: 10 Minutes
Portions: 4People
Cooking methods: Stovetop
Cuisine: Italian
Seasonality: All Seasons

316.45 Kcal

calories per serving

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Energy 316.45 (Kcal)
Carbohydrates 7.00 (g) of which sugars 0.08 (g)
Proteins 35.28 (g)
Fat 16.36 (g) of which saturated 3.36 (g)of which unsaturated 3.36 (g)
Fibers 1.64 (g)
Sodium 807.93 (mg)

Indicative values for a portion of 240 g processed in an automated way starting from the nutritional information available on the CREA^* and FoodData Central^** databases. It is not food and / or nutritional advice.

^* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ^** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients

Livorno-style Red Mullets

2.2 lbs red mullets
1 1/4 cups tomato pulp
2 cloves garlic
1 bunch parsley
to taste extra virgin olive oil
to taste salt
pepper

Tools

Livorno-style Red Mullets

Frying Pan
Lid

Steps

Livorno-style Red Mullets

Wash and clean the red mullets. Run water over the fish body.
To remove the guts, you need to cut the belly with scissors. Insert the scissors into the small hole located just below the two ventral fins.
Open by cutting slightly below the neck.
Insert the scissors right at the beginning of the incision and cut.
At this point, insert a finger and remove the innards. Be very careful because red mullets are quite delicate fish and break easily.

Then proceed to cut the fins starting from those on the sides of the head.

Remove the scales with the edge of a spoon and rinse the fish with cold running water.
Dry with some paper towels to remove excess water.
To prepare the Livorno-style red mullets, first peel and chop the garlic cloves.
Wash and chop the parsley leaves
In a pan, pour a drizzle of oil, the chopped garlic, and parsley, briefly sauté, then add the tomato pulp.
Salt and add the previously gutted whole red mullets.
(Arrange the mullets in the saucepan without overlapping them).
Cook on very low heat for a total of about minutes, taking care to cover the fish with the sauce from time to time.
Halfway through cooking, gently turn the mullets, as they tend to break apart.
Once ready, pepper to taste and serve the Livorno-style red mullets garnished with fresh parsley.
Enjoy your meal……!

Advice

Consume the Livorno-style red mullets as soon as they are ready, but if you prefer, you can store them for one day in the refrigerator in an airtight container.

Freezing is not recommended.

For a good outcome, always buy large and especially fresh red mullets.

The red mullet is characterized by a reddish back, but it can vary from species to species and is rich in bright colors, ranging from bright red to gold yellow.

To recognize its freshness, it must have bright colors, bulging eyes, and red gills. The red mullet is a fish that deteriorates easily, so it should be cooked immediately; if it’s freshly caught, you can freeze it and thaw it when ready to cook.

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