Pesce alla Livornese (Fish Livorno Style)
- Servings
- 2
- Prep time
- 10 min
- Cook time
- 25 min
Ingredients
- 2 basa fillets (about 150–200 g each)
- 400 g canned whole peeled tomatoes (or passata)
- 2 tbsp olive oil
- 2 cloves garlic, sliced
- 1/2 red onion, thinly sliced
- 10–12 kalamata olives (or any dark olives), pitted
- 1 tbsp capers, drained
- 1/4 tsp red chili flakes (peperoncino)
- 1/2 tsp dried oregano
- Salt and black pepper
- Fresh parsley, chopped (for garnish)
- Crusty bread, to serve
Instructions
1. Make the sauce
- Heat the olive oil in a large pan over medium heat.
- Add the sliced garlic and onion. Sauté until soft and lightly golden, about 3–4 minutes.
- Add the chili flakes and oregano. Stir for 30 seconds.
- Pour in the canned tomatoes. Crush them with a spoon or your hands as you add them.
- Season with a pinch of salt and pepper.
- Simmer for 10 minutes until the sauce thickens slightly.
2. Add the olives and capers
- Stir in the olives and capers.
- Simmer for another 5 minutes.
3. Cook the fish
- Pat the basa fillets dry with paper towels. Season lightly with salt on both sides.
- Gently lay the fillets into the simmering sauce.
- Spoon some sauce over the top of the fish.
- Cover the pan with a lid and cook on medium-low for 8–10 minutes, until the fish is opaque and flakes easily with a fork.
4. Serve
- Transfer the fish to plates and spoon the sauce, olives, and capers over the top.
- Garnish with fresh parsley.
- Serve with crusty bread to soak up the sauce.
Tips
- Don’t flip the fish — just spoon the sauce over it and let it poach gently. Basa is delicate and will break if you move it too much.
- Canned whole peeled tomatoes give the best texture, but passata works fine for a smoother sauce.
- If the sauce is too acidic, add a pinch of sugar to balance it.
- Don’t overcook — basa fillets are thin and cook quickly. Check at 8 minutes.
Variations
| Variation | Change |
|---|---|
| With shrimp | Add 100 g peeled shrimp in the last 4 minutes of cooking |
| With potatoes | Serve over boiled or roasted baby potatoes instead of bread |
| Spicier | Increase chili flakes to 1/2 tsp, or add a fresh red chili with the garlic |
Result
Tender basa fillets gently poached in a rich, garlicky tomato sauce briny with olives and capers. Simple, bold Italian flavors — scoop it up with bread and you’re done.