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Ligurian Seafood with Vegetables Recipe

Ligurian Seafood with Vegetables Recipe

Ligurian Seafood with Vegetables Recipe

(cappon magro)

Preparation time : 2 hours

Ingredients for 4 servings

  • bread 4 slices, toasted
  • black cod 13/4 lbs (800 g)
  • spiny lobster 12/3 lbs (750 g)
  • prawns 4
  • anchovies 2, rinsed and deboned
  • hard boiled eggs 2
  • cauliflower 101/2 oz (300 g)
  • green beans 31/2 oz or 18 beans (100 g)
  • potatoes 1 small 31/2 oz (100 g)
  • carrots 2 small 31/2 oz (100 g)
  • celery 13/4 oz (50 g) about 2 stalks
  • beets 7 oz (200 g)
  • white turnips 7 oz (200 g) about 1 small
  • mushrooms in oil 2 oz (60 g)
  • artichokes 101/2 oz (300 g) about 2 medium
  • green olives 12
  • lemon 1
  • extra-virgin olive oil 2 tbsp + 2 tsp (40 ml)
  • white wine vinegar 3 tbsp + 2 tsp (50 ml)
  • salt to taste

for the sauce :

  • parsley 2 tsp (8 g)
  • bread without crust 2/3 oz (20 g)
  • vinegar 1 tbsp (15 ml)
  • pine nuts 2 tbsp (15 g)
  • salt-packed anchovies 1/2 oz (15 g)
  • capers 2 tbsp (15 g)
  • extra-virgin olive oil 1 tbsp (15 ml)
  • green olives, pitted 1/3 oz (10 g) about 5 olives
  • garlic 1 clove
  • hard boiled egg yolks 2
  • salt to taste

Method :

  1. To prepare the sauce, soften the bread by soaking it in vinegar. Then wring it out and blend it in a food processor together with the deboned and rinsed anchovies, the clove of garlic, two hardboiled egg yolks, capers, olives, pine nuts, parsley and a little extra-virgin olive oil. Add salt to taste.
  2. Wash and trim the cauliflower, green beans, celery and carrots and boil them in salted water until crisp-tender. Wash, peel, and cut the potatoes, turnips, beetroot and artichokes in half and boil them separately. Dice or slice the vegetables and add half of the oil, salt and a drop of vinegar.
  3. Poach the fish in salted water. Boil the spiny lobster and the prawns separately. Cut the fish into pieces. Shell and slice the flesh of the spiny lobster and prawns. Make a dressing with the remaining oil, the juice of one lemon and a pinch of salt.
  4. Arrange the ingredients in a serving dish in alternate layers of vegetables and fish, and dress each layer with a little of the sauce.
  5. Finish with the spiny lobster medallions, the prawns, an anchovy per portion, the sliced mosciame or bottarga, the sliced hard boiled eggs, the olives and the mushrooms in oil. Pour the remaining sauce over the dish. Cappon magro should be served with sea biscuits or slices of toast that have been sprinkled with a few drops of vinegar.