Triglie alla Livornese

Red mullets—or triglie in Italian—have been a prized delicacy since Roman times, but it wasn’t until the 16th century that this preparation with tomato sauce became common in coastal Tuscany. In fact, the dish has its roots in an old Sephardic recipe called triglie alla mosaica, as it was Iberian Jews who introduced tomatoes to Livorno’s cuisine. Also, thanks to a hefty amount of garlic in the recipe, this simple dish can be quite spicy and vigorous. Triglie alla Livornese are served drizzled with olive oil, scattered with chopped parsley, and traditionally sided with some crusty Tuscan bread.