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Merluzzo alla livornese (braised cod)

"Merluzzo alla Livornese" is a classic Tuscan fish dish that originates from the port city of Livorno.

Bowl of fish stew topped with cherry tomatoes, olives, and parsley. White and red fish-patterned cloth in the background. Bright and appetizing.

The dish features tender cod fillets simmered in a fragrant sauce of cherry tomatoes, garlic, olives, capers and parsley. Simple yet full of bold Mediterranean flavors, this recipe reflects the rustic and coastal character of Italian "cucina povera"—turning humble ingredients into something truly delicious.

Whether you use fresh or frozen cod fillets, the outcome is delicious.

Ingredients


  • 4 small cod fillets (fresh or partially thawed if frozen)

  • 2 tablespoons of olive oil

  • 1 cloves garlic, halved

  • 1 cup of cherry tomatoes, halved

  • 1/3 cup black olives

  • 1 tablespoon capers, drained

  • Salt, to taste

  • Red chili pepper (optional), a pinch

  • 2 tablespoons water

  • Chopped parsley for garnish


Method

  1. If using frozen cod, defrost about halfway before cooking 2. In a wide skillet, heat the olive oil over medium heat.

  2. Add the garlic and chili (if using). When the garlic begins to sizzle, add the cherry tomatoes—cut side down—season with salt, and cover loosely to prevent splatter .

  3. Once the tomatoes release their juices (no more splatters), uncover and stir gently. Add the olives, capers, and parsley.

  4. Nestle the cod pieces into the tomato mixture. Pour in ~2 tablespoons of water. Cover and simmer for about 10 minutes—avoid flipping to keep the fish intact. Spoon the sauce over the top occasionally.

  5. The cod is done when it flakes easily and the sauce has slightly thickened. Plate it hot, garnished with parsley. Serve with rustic bread or a side of your choice.

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