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Surmullet Recipe in Livornese |
Ingredients:
- 1 kg mullet
- 350/400 g tomato puree
- parsley
- 1 clove of garlic
- extra virgin olive oil
- salt
- pepper
How to Make Surmullet Recipe in Livornese:
- To prepare Livorno-style mullet, clean and gut the fish. Heat 4 tablespoons of oil in a skillet large enough to hold all the mullets and sauté the chopped garlic and parsley.
- When it's browned, add the tomato pulp, add salt and pepper and simmer for 5 minutes or so. Then lay down the mullet.
- Cook for about twenty minutes over low heat, cover with a lid for the first few minutes and then open. Move the pan from time to time to prevent the sauce from sticking but avoid turning the fish over so it doesn't break. At the end of cooking, let the dish rest and let it rest for 5-10 minutes to keep warm, then serve the Livorno-style mullet by sprinkling, if desired, with more chopped parsley.
