← Back to Search Results pan-frying Italian
leghorn-style-cod

Photo by: Joseph De Leo
Comments: 0
 

Recipe

(Merluzzo alla Livornese)

This recipe is based on my very fond memories of seafood in Livorno (Leghorn in English). A lot of people make the dish with olives, but the original, authentic way is without them. As you can see, this way, there’s nothing to distract you from the flavor of the cod.

Serve this with Cime di Rapa.

Yield : Serves 4

Ingredients

  • 1 cup/140g all-purpose flour
  • Fine sea salt
  • Freshly ground black pepper
  • 4 skinless fresh cod fillets (about 8 oz/225g each)
  • ¼ cup/55ml vegetable oil, such as soybean or canola
  • ¼ cup/55ml olive oil
  • 4 cloves garlic, smashed and peeled
  • ¼ teaspoon crushed red pepper
  • 4 fresh plum tomatoes, quartered
  • 3 tablespoons minced flat-leaf parsley

Directions

Spread the flour out on a clean, dry surface and season it with salt and pepper. Press both sides of the fillets into the flour. Reserve.

Warm the vegetable oil in a pan wide and deep enough to hold the fish without crowding over high heat. Add the fish, skinned-side down, and cook until browned on the bottom, about 3 minutes. Flip and cook until browned on the other side, about 3 minutes more. Transfer the fish to paper towels to drain.

Warm the olive oil in a pan wide and deep enough to hold all the ingredients over medium heat. Add the garlic and red pepper to the pan, stir, and cook until the garlic has colored slightly, about 2 minutes. Add the tomatoes and cook for 1 minute. Add the fish, lower the heat to low, and cook until cooked through, 8 to 10 minutes.

Transfer the fish to a serving platter, and spoon some sauce over each fillet. Top with minced parsley and serve immediately.

Notes

Wine Suggestion: Greco di Tufo-Feudi San Gregorio


© 2001 Silvano Marchetto
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information includes 1/8 teaspoon of added salt per serving.

559kcal (28%)
57mg (6%)
15mg (25%)
65mcg RAE (2%)
1144mg
88mg
44g
2g
2g
27g
97mg (32%)
364mg (15%)
3g (16%)
29g (45%)
3mg (15%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Explore Cookbooks on Cookstr

the-sushi-experience The Sushi Experience
by Hiroko Shimbo
the-splendid-tables-how-to-eat-weekends The Splendid Table's How to...
by Sally Swift, Lynne Rosetto Kasper
baked-explorations Baked Explorations
by Matt Lewis
hudson-valley-mediterranean-the-gigi-good-food-cookbook Hudson Valley Mediterranean...
by Laura Pensiero
125-best-cupcake-recipes 125 Best Cupcake Recipes
by Julie Hasson
unforgettable-desserts Unforgettable Desserts
by Dede Wilson
arthur-schwartzs-new-york-city-food Arthur Schwartz's New York ...
by Arthur Schwartz
david-rosengarten-entertains-fabulous-parties-for-food-lovers David Rosengarten Entertain...
by David Rosengarten
lucid-food Lucid Food
by Louisa Shafia
salmon-a-cookbook Salmon: A Cookbook
by Diane Morgan
david-burkes-new-american-classics David Burke's New American ...
by David Burke, Judith Choate
rice Rice
by Bonnie Tandy Leblang, Joanne Lamb Hayes
food-to-live-by Food to Live By
by Myra Goodman
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?