Red Mullet Liguria Style (Liguria)

Fish

Ingredients

Red mullet - 2 1/2 pounds

Olive oil - 1/2 cup

Garlic, finely chopped - 1 clove

Anchovy fillets, finely chopped - 2 large

Parsley, finely chopped - 2-3 sprigs

Dry white wine - 1/2 cup

Tomatoes, peeled and chopped - 4 large

Salt and pepper 

Black olives, pitted and halved - 12

Capers - 4 tsps

Lemons - 2

Clean the fish very carefully, drawing out the gills, which will at the same time pull out the intestines. Wash and scrape lightly. Heat the oil in a wide, whallow pan and gently saute the garlic, anchovies and parsley. Add the wine, simmer for a short time until slightly reduced, then add the tomatoes, stirring gently. Cook slowly for 15 minutes, stirring occasionally. Add the fish, season with salt and pepper, and continue to simmer for 15 minutes longer, or until the fish are tender.

Just before serving, add the olives and capers, and a generous squeeze of lemon. Serve garnished with thick wedges of lemons.

Serves 6