Gun-totin', Chronic-smokin' Hearse Initiator (ludickid) wrote,
Gun-totin', Chronic-smokin' Hearse Initiator
ludickid

Pescebianco Livornese

I have needed to cook more for a long time now, in order to become less fat. I am very, very fat these days, fat like a cow, fat like Fat Jesus, fat like a planet that is actually a big fat man. Soon I will have access to a better-equipped kitchen, but in the meantime, I do what I can. What I can, last night, was this:

- 2 tbsp extra virgin olive oil
- 1/2 diced yellow onion
- 2 cloves minced garlic
- 5 tomatoes, drained, chopped and cooked
- 2 tbsp minced capers
- 1/2 cup Empeltre olives, drained and chopped
- 1/2 tsp dried crushed red pepper
- 1 tbsp fresh parsley, chopped
- 1 tbsp lemon juice
- 1 lb lake whitefish

1. Heat oil and saute onion until tender. Add garlic and saute for 1 minute. Stir in tomatoes, capers, olives, red pepper and parsley. Bring to light boil and simmer for 10-15 minutes.

2. Spread half of tomato mixture in a baking dish and arrange whitefish filets in a single layer. Drizzle with lemon juice and top with remaining tomato mixture.

3. Bake for 15-20 minutes or until fish is flaky at 400 degrees. Baste once with tomato mixture while baking.

4. Serve with a huge jug of martinis to ensure you don't get any work done after you eat.

I forgot to take any pictures of this, so instead, here's a picture of a whitefish and a person from Livorno.

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  • 10 comments

  • Pizzas of the Powerful

    In keeping with my beloved Chicago's tendency of naming menu items after people (as in Hot Doug's sausages named for local celebrities, and Kuma's…

  • Thanks; thanks a lot

    As many of you know, for the past, oh, ten years or so, my good friend thaitea and I were in the habit of throwing what I called “The…

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