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    • Stanley Tucci Remembers Dinner With Harry Styles When He Made This Cod Recipe
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    Stanley Tucci Remembers Dinner With Harry Styles When He Made This Cod Recipe

    Umito Posted on

    Whether he’s cooking for family or famous friends, Stanley Tucci regularly turns to this cod recipe.

    The Oscar nominee presents cod alla Livorno in his new book, a fish dish cooked with tomatoes, olives and capers. What I ate in a year. (He also shares it with PEOPLE below.) In his memoir, he wrote that he ate it on several occasions, including serving it to Harry Styles one night in September.

    Tucci remembers the British singer cycling to dinner at Tucci’s in London with his wife Felicity Blunt. “We haven’t seen him in a long time,” Tucci wrote. It was “just the three of us.”

    Styles had finished his sold-out tour and was “taking a much-needed break,” Tucci wrote.

    Harry Styles and Stanley Tucci in 2023.
    Samir Hussein/WireImage

    To accommodate the Grammy Award winner’s pescatarian diet, Tucci prepared a leek and zucchini risotto, a carrot salad and an “easy-to-prepare” tomato fish dish.

    Tucci recalled that the group “drank tequila and wine and Harry brought one of the best single malt scotches I’ve ever tasted.” The conversation varied, depending on the father of five. “We talked a lot about books and love. Harry is a voracious reader,” Tucci wrote. “He is a caring and kind man.”

    Tucci’s cod dish was years in the making.

    “I first ate Livorno cod in a little restaurant in Little Italy in New York about 40 years ago, and it was perfect. I’ve been trying to match it ever since,” The devil wears Prada the actor tells PEOPLE.

    “It’s delicate, covers a lot of bases in terms of flavor, very healthy and easy to prepare,” he adds. But if you’re looking for shortcuts to make things even easier, he suggests looking in the freezer and cupboard.

    “Fresh is always better, but you can definitely use thawed frozen fish,” says Tucci. “You can also use whole canned tomatoes in place of cherry tomatoes.”

    Stanley Tucci cod with tomatoes, olives and capers.

    Greg Dupree


    Stanley Tucci cod with tomatoes, olives and capers

    4 (6 oz) skinless cod fillets

    1 tbsp. kosher salt, divided

    ¼ cup extra virgin olive oil, plus extra for drizzling

    1 small yellow onion, chopped

    3 cloves of garlic, cut in half

    18 small cherry or pomodorini tomatoes, chopped

    6 fresh basil leaves, torn

    1½ cups dry white wine

    12 black or green olives (or a mixture of both)

    1½ tbsp. capers, rinsed

    1. Season cod lightly with ½ teaspoon salt; Cancel.

    2. Heat olive oil in a large skillet over medium heat. Add onion and garlic; cook, stirring often, until softened, about 4 minutes. Add the tomatoes, basil and remaining ½ teaspoon salt. Cook, stirring often, until the tomatoes break down and a thick sauce forms, 4 to 5 minutes.

    3. Increase heat to medium-high; add the wine and return to a vigorous boil. Let simmer, stirring constantly to burn off some of the alcohol, about 1 minute. Reduce heat to medium; add the olives and capers. Add the cod to the center of the pan, pouring the tomato mixture over the fillets. Cover and cook until fish is opaque and hot in the middle, 6 to 8 minutes. Remove from heat. Pour the sauce over the cod. Drizzle with olive oil; serve immediately.

    Serves: 4
    Activity time:     25 minutes
    Total duration:     35 minutes

    Umito
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