Cod Alla Livornese

By John, 25 April, 2026
Region
Italy
Toscana
Description
Cod alla Livornese

Here's a light fish dish from Livorno, on the Tuscan coast not far from Pisa. It bursts with flavor from tomatoes, capers, and black olives. You can make this with any sort of flaky white fish, or with freshened salt cod (baccalà). It's a great weeknight dish because the whole thing comes together in under 30 minutes, and except for the fish, most of the ingredients may already be in your kitchen.

This can be served on its own or with a side of pasta, rice, or polenta. You can dress it up by adding some mussels or littleneck clams. 

You will deglaze the pan with 1/4 cup of white wine, so pick something that you'd like to drink with dinner!

Yield
6 Servings
Preparation time
5 minutes
Cooking time
20 minutes
Total time
25 minutes
Ingredients
1⁄4 c Olive oil
2 clv Garlic (crushed)
2 lb Cod Fillet (or other white fish, in fillets or in chunks)
1⁄4 c Dry White Wine
2 T Capers (rinsed)
2 T Pitted Black Olives
7 oz Crushed tomatoes
1 T Chopped Parsley
Instructions
  1. Heat the oil and sauté the garlic over medium heat. 
  2. When the garlic begins to sizzle, add the fish fillets or chunks.
  3. Brown the fish on both sides.
  4. Season with salt and pepper if needed, then deglaze with the white wine.  
  5. Add the rinsed capers and black olives.
  6. Add the crushed tomatoes, spreading it evenly to cover the fish. This will both flavor it and keep it tender.
  7. Reduce the heat, cover with a lid, and cook for about 10 minutes more. Once the sauce has reduced, add the chopped fresh parsley, turn off the heat, and serve hot.
Source

https://www.buonissimo.it/lericette/5393_Merluzzo_alla_livornese