Swordfish Livornese with Chef G.S. Argenti

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From the northern Tuscan port city of Livorno comes a style of preparing a seafood dish called Livornese. Though there are many, many variations on the style, at its core is the idea that fish is fried in olive oil and served with a garlic tomato sauce much like a Bouillabaisse or a Cioppino. Typically alla Livornese is also cooked with, white wine, parsley, capers, and olives. In this version, you’ll find anchovy to give it an umami base flavor as well as butter to finish in the classical style and also a style indicative of the northern part of Italy. Join Chef G.S. Argenti as he shows you how to make this option misunderstood seafood dish, you will be glad you did.