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Pesci Con Livornese Recipe

Ingredients

How to make it

  • Season the fish with salt and pepper then dredge it in flour then set aside. Heat a large skillet on high with 1 tbsp of butter and an equal amount of extra virgin olive oil. Sear the fish for about 2 minutes first on the side without the skin then the other.
  • Using the same skillet saute the anchovy on a medium low flame until the anchovy evaporates. The anchovy is extremely important. By evaporating it you will create a very mild flavor. After the anchovy evaporates add red pepper flakes the onion, celery, and the garlic. When the ingredients just begin to clarify season with salt and pepper be careful not to add to much salt because the anchovy is very salty. Saute until the garlic begins to soften.
  • Then add the juice of 1/2 lemon when the lemon reduces de glaze the pot with the wine scraping the particles off the bottom. When the wine reduces and cooks off add 1 tbsp of the dredging flour. Add a little at a time and keep stirring. After about five minutes add the shrimp stock or clam juice and loosen the roux. Bring to a simmer.
  • Add your tomatoes and raise the flame to medium when the tomatoes come to a boil lower the flame add the olives and simmer approximately 30 to 45 minutes until the sauce is cooked. Add the capers and cook about another 5 minutes or until done. Taste and adjust with salt and pepper if need.
  • Take a baking tray lightly drizzle it with some corn or canola oil. Place the skin side of the fish down on the baking tray. Put it into the broiler for about 8 to 10 minutes. (Watch not to burn.) Remove it from the broiler. Top with some of the the sauce. Put it on a serving plate dress with some sauce parsley and lemon zest. Serve with linguine with the sauce fresh parsley and a little grated cheese.

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The Cook

BuonAppetito Queens, New York

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