This is an Jewish Italian recipe, and is among those served at Passover.
To serve 4:
Prep Time: 30 minutes
Cook Time: 15 minutes
Ingredients:
- A reef mullet weighing 2.5 pounds (1 k), cleaned, washed and patted dry.
- 3/4 pound (350 g) seeded canned tomatoes
- 6 tablespoons olive oil
- A handful of minced Italian parsley
- Several leaves of basil, shredded
- 2 cloves garlic, minced
- Salt & pepper to taste
Preparation:
In a broad shallow pot, sauté the garlic and the parsley in the oil, and as soon as the garlic begins to brown, add the tomatoes and mash them down with the back of the spoon to crush them. Cook over a medium flame until the sauce is fairly thick.
Lightly season the cavity of the fish with salt and pepper, lay it in the skillet, season with salt and pepper, sprinkle the shredded basil into the pot.
Simmer for 15 minutes more (figure 10 minutes cooking time for each inch (2.5 cm) of thickness of the fish, measured at its thickest point), shaking the pot to keep the fish from sticking, and spooning the sauce over it repeatedly so it will cook completely without needing to be turned (you can always turn it if you want).
A note: This dish is quite common in Livorno (Leghorn), which has a sizable Jewish community. Gentile Livornesi liven it with a healthy jolt of red pepper, and call it Triglie alla Livornese.
Lightly season the cavity of the fish with salt and pepper, lay it in the skillet, season with salt and pepper, sprinkle the shredded basil into the pot.
Simmer for 15 minutes more (figure 10 minutes cooking time for each inch (2.5 cm) of thickness of the fish, measured at its thickest point), shaking the pot to keep the fish from sticking, and spooning the sauce over it repeatedly so it will cook completely without needing to be turned (you can always turn it if you want).
A note: This dish is quite common in Livorno (Leghorn), which has a sizable Jewish community. Gentile Livornesi liven it with a healthy jolt of red pepper, and call it Triglie alla Livornese.
