Perch with tomatoes, capers and black olives from Return to Tuscany: Recipes from a Tuscan Cookery School (page 169) by Katie Caldesi and Giancarlo Caldesi

  • vegetable stock
  • canned chopped tomatoes
  • Show all ingredients...
  • Serves : 4

  • EYB Comments

    Can substitute vegetable stock for fish stock.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute vegetable stock for fish stock.

  • lorloff on October 17, 2023

    We bought some Walleye (yellow pike/fresh water perch) from our fish monger and we tried this recipe. It was really great and came together very easily on a weeknight. Substituted great marinara sauce with garlic that we had from the farmer at our farmer’s market as a short cut and it worked deliciously. I also added some chopped marinated ramps with the olives and the capers which I cooked in the sauce before adding the fish to give time for the flavors to meld. Added a handful of fresh thyme from the garden to the sauce as well. The dish came out perfectly with perfectly cooked fish and really flavorful sauce. This is a keeper. We used fish sauce about 5 oz to thin the tomato sauce. I bet this would work really well for other fish, particularly cod or red snapper. Will make again!

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