Fish cooked in the Livornese style usually means a tomato based sauce, but my version of the classic Tuscan dish takes out the tomatoes entirely so that people who are on the autoimmune protocol or who otherwise need to avoid nightshades can still enjoy the incredible flavor of two kinds of olives, capers, and aromatics. An addition of quartered artichoke hearts breaks from the classic as well… so I suppose it is a stretch to really label this dish “Livornese” but I’m sticking with it because that was my inspirational starting point.
An AIP trip to Tuscany
Why was I inspired to create this dish? Well, as this post is being published, I’m packing for a trip to the region of Italy from which it originates! It’s not a vacation, nor is it truly a business trip either. I’ll be participating in a healing retreat, focused on the theme of “self care” and lead by the indomitable Stacey Robbins, who I was introduced to by our mutual friend Mickey Trescott. I’m also going to be cooking and sharing my food with the other retreat attendees, all of whom are gluten-free and also have a variety of other dietary needs that will be accommodated at the villa and when we are touring around. The menu is not entirely AIP-compliant, simply because none of the attendees this year need that, but it could have been!
Obviously, registration for this year’s retreat has already closed, but if you are interested in learning more and perhaps participating in one of Stacey’s Italian retreats in the future, visit her website and sign up to get notified today.
And be sure to come back to my blog next week for a trip-in-progress update and then the following week for a wrap up! I’m sure I’ll also be sharing the adventure on Instagram for all who follow me there.
In the meantime, if you are looking for more Italian-inspired dishes that are AIP-compliant or can be easily altered, here are a few from the archives (including a bread and a dessert!)
- Spatchcocked Tuscan Grilled Chicken
- Chicken Piccata
- Instant Pot Italian Pork & Kale Soup
- Italian Stuffed Leg of Lamb Roast
- Braised Romanesco with Onions, Olives, and Raisins
- Rosemary and Thyme Focaccia
- Olive Oil Apple Cake with Maple Buttercream
And now, to add to that list, I give you…
AIP Red Snapper Livornese Recipe
- 2 tablespoons extra virgin olive oil
- 1 medium onion, minced
- 3 tablespoons crushed garlic
- 1 tablespoon capers, drained
- ½ cup green olives, cut in half
- ½ cup kalamata olives, pitted and cut in half
- ½ cup quartered artichoke hearts
- 1 cup fish stock or chicken bone broth
- juice and zest of 1 lemon
- 4 red snapper fillets (1-2 pounds total)
- minced parsley
- In a skillet or braising pan with a lid, heat olive oil over medium high heat. Cook onions and garlic until soft and translucent (3-4 minutes.
- Add capers, olives, artichoke hearts, broth, and lemon zest. Mix well and bring to a strong simmer.
- Push the olives, artichokes and other solids to the sides of the pan as best you can, then nestle the fillets in so that they are in contact with bottom of the pan. Redistribute the olive and artichoke mixture to cover over the fillets.
- Reduce heat to low simmer. Cover and cook without disturbing for 15 minutes.
- Remove lid and check one fillet for doneness. It should be cooked through and flaky. If in doubt, cook longer. "Overcooking" isn't a concern with this recipe, it just gets better as the flavors absorb into the fish!
- When done, add lemon juice. Add salt to taste if desired (may not be necessary since the olives and capers add a saltiness).
- Serve garnished with minced parsley.
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