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Pesce Livornese

(1 Votes)


  • 1/4 cup olive oil
  • 1 onion, minced
  • 1 clove garlic, minced
  • 1 cup plum tomatoes, fresh or canned, chopped
  • 1/2 cup dry white wine
  • 1/2 teaspoon lemon juice
  • 4 anchovies, minced
  • 1 teaspoon capers, rinsed
  • 1/4 cup black Nicoise or Gaeta olives, pitted
  • 1/4 cup green olives, pitted
  • 6 4-to-6-ounce red snapper fillets
  • Salt and freshly ground black pepper to taste
  • 1/4 cup flat leaf parsley, minced

Yield: Six servings.. In a large skillet, warm the olive oil over medium heat and saut6 the onion and garlic until they soften, about 3 minutes. Ad the tomatoes, wine, lemon juice, anchovies and capers, reduce the heat to low and simmer for 7 minutes. Add the olives and simmer for 3 minutes. Add the fish, seasoning each fillet with salt and pepper to suit your taste. Cook over medium heat, basting constantly, for 7 minutes, or until the fish is cooked to your liking. Garnish with parsley.

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