Grosseto-style fish salad

Grosseto-style fish salad

Insalata di pesce alla grossetana

By
From
Acquacotta
Serves
4
Photographer
Emiko Davies; Lauren Bamford

When it’s too hot to cook in summer and you need a handy, fast, filling meal that you can pull together in just minutes, this salad is here to save you. It’s also a good make-ahead dish (let the flavours mingle), which is ideal for packing for picnic lunches for the beach. Traditionally made by boiling a variety of pesce azzuro (oily fish), such as anchovies, sardines and mackerel, the tinned versions of these fish are perfectly suited (or you can use your own Bonito Preserved in Oil), making this a quick and tasty meal.

Inspired by a recipe I spotted in Laura Rangoni’s Tuscan seafood cookbook La Cucina Toscana di Mare, I’ve adapted it a little to suit my tastes and make it my summer staple. The original recipe calls for 4–5 raw garlic cloves, chopped and muddled through the salad. It’s a bit overpowering for me. I prefer to leave them out entirely but garlic lovers might like to add them. You can use capers in brine instead of the salted ones (brined ones don’t require soaking) but I always prefer salted capers.

Ingredients

Quantity Ingredient
2 teaspoons salted capers
10-12 green olives in brine
2 fresh tomatoes, chopped
300g tinned sardines, (or any other tinned fish, such as tuna or mackerel)
2 lemons, juiced
2 tablespoons extra-virgin olive oil
1 handful flat-leaf parsley, finely chopped

Method

  1. Rinse the capers of the salt and place in a bowl. Cover with water and let them soak for about 15 minutes. Drain, pat dry, then finely chop.
  2. Pit the olives by flattening them with the side of a large knife and pulling out the pit. Chop roughly.
  3. Combine the capers, olives and tomatoes in a salad bowl. Drain the tinned fish and crumble into the bowl. Toss with the lemon juice, olive oil and parsley to combine well. Taste for seasoning and, if desired, add freshly ground black pepper (between the fish, capers and olives, you’ve got a lot of flavour going on and you may only need the tiniest pinch of salt, if any).
Tags:
Italian
Tuscany
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