Best Ligurian Buridda Italian Fish Stew Recipe Foodcom Recipes

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LIGURIAN FISH STEW



Ligurian Fish Stew image

Provided by Giada De Laurentiis

Categories     main-dish

Time 1h17m

Yield 4 to 6 servings

Number Of Ingredients 14

1/3 cup extra-virgin olive oil, plus extra for drizzling
1 medium carrot, peeled and chopped into 1/2-inch pieces
1 onion, chopped
2 cloves garlic, chopped
Kosher salt
3/4 cup white wine, such as Pinot Grigio
1 (28-ounce) can crushed or pureed Italian tomatoes (recommended: San Marzano)
1 cup water
1/2 teaspoon red pepper flakes, plus extra for garnish
1 1/2 pounds whitefish fillets, halibut, cod or arctic char, skinned and cut into 3/4-inch chunks
1/4 cup chopped fresh flat-leaf parsley
1 (1-pound) loaf ciabatta or rustic bread, trimmed and cut into 3/4-inch thick slices
Olive oil, for drizzling, plus 3 tablespoons
1 garlic clove, halved

Steps:

  • For the stew: In a 6-quart, heavy bottomed stock pot or Dutch oven, heat 1/3 cup of oil over medium-high heat. Add the carrot, onion, and garlic. Season with salt and cook, stirring frequently, until the vegetables begin to soften, about 5 to 8 minutes. Turn the heat to high. Add the wine and scrape up the brown bits that cling to the bottom of the pan with a wooden spoon. Cook until most of the liquid has evaporated, about 5 minutes. Add the tomatoes, water and red pepper flakes. Reduce the heat and bring the mixture to a simmer. Cover and cook until the vegetables are tender, about 18 to 20 minutes. Season the fish with salt and add to the stew. Cook, stirring occasionally, until cooked through, about 5 to 8 minutes. Season the stew with salt, if needed.
  • For the Crostini: Put an oven rack in the center of the oven and preheat the oven to 375 degrees F.
  • Arrange the bread slices in a single layer on a baking sheet and drizzle with olive oil. Bake until light golden, about 12 minutes. Cool for 2 minutes. Rub the warm toasts with the cut side of the garlic.
  • Ladle the stew into serving bowls and garnish with parsley. Drizzle with olive oil and sprinkle a few red pepper flakes on top. Serve with the crostini.

ITALIAN FISH STEW



Italian Fish Stew image

Make and share this Italian Fish Stew recipe from Food.com.

Provided by Russ L.

Categories     Very Low Carbs

Time 1h

Yield 4 serving(s)

Number Of Ingredients 14

8 ounces sea bass
6 ounces medium shrimp
1/3 cup onion, chopped
2 stalks celery, sliced
1/2 teaspoon minced garlic
2 teaspoons olive oil
1 cup reduced-sodium chicken broth
1/4 cup dry white wine
1 (14 1/2 ounce) can diced tomatoes
1 (8 ounce) can tomato sauce
1 teaspoon dried oregano
1/4 teaspoon salt
1/8 teaspoon black pepper
1 tablespoon snipped parsley

Steps:

  • 1. Thaw fish and shrimp, if frozen. Rinse fish and shrimp; pat dry with paper towels. Cut fish into 1- ½-inch pieces. Cut shrimp in half lengthwise. Cover and chill fish and shrimp until needed.
  • 2. In large saucepan, cook onion, celery, and garlic in hot oil until tender. Carefully stir in 1 cup broth and wine. Bring to boiling; reduce heat. Simmer, uncovered, for 5 minutes. Stir in tomatoes, tomato sauce, oregano, salt, and pepper. Return to boiling; reduce heat. Cover and simmer for 5 minutes.
  • 3. Gently stir in fish and shrimp. Return just to boiling; reduce heat to low. Cover and simmer for 3 to 5 minutes or until fish flakes easily with a fork and shrimp are opaque. Sprinkle with parsley.

MOOSEWOOD'S ITALIAN FISH STEW



Moosewood's Italian Fish Stew image

Ok, the MOST delicious meal in the world. I always splurge and do this with halibut but you can use any firm fish fillet you find. You will not believe how incredible the flavors from this stew are. Savor and enjoy!!!! --Recipe from Moosewood Restaurant Low-Fat Recipes (Note- a few minor changes have been made to the original recipe)

Provided by hollyfrolly

Categories     Stew

Time 1h15m

Yield 4-6 serving(s)

Number Of Ingredients 14

3 garlic cloves, minced
2 cups onions, chopped
2 tablespoons olive oil
2 teaspoons fennel seeds, ground
1/2 cup dry white wine (only use what you would drink!)
4 cups potatoes, cubed
4 cups fennel (often referred to as Anise)
28 ounces plum tomatoes, un-drained
1 tablespoon dried rosemary (use a tea strainer) or 2 fresh rosemary sprigs
1 teaspoon dried orange peel
1 pinch saffron (generous!)
1 lb black-tip shark fillets (a firm fish fillet) or 1 lb cod fish fillet (a firm fish fillet)
16 ounces bottled clam juice
salt and pepper

Steps:

  • Saute garlic and onion in the oil over medium heat. Stir frequently (about 7-8 minutes).
  • Add the ground fennel and white wine and cook for two minutes.
  • Add the chopped fennel, potatoes, tomatoes, and clam juice.
  • Place the rosemary and orange peel in a tea ball or make a boquet garni and add it to the stew.
  • Bring to a boil, lower the heat and simmer for 20 minutes.
  • Add saffron and fish to the stew and simmer for about 20 minutes (until fish flakes with fork).
  • Add salt and pepper to taste. Top with basil or parsley and serve with fresh bread.
  • ENJOY!

Nutrition Facts : Calories 432, Fat 9.7, SaturatedFat 1.5, Cholesterol 71.5, Sodium 408.4, Carbohydrate 50.5, Fiber 10.5, Sugar 10.1, Protein 33.1

LIGURIAN BURIDDA (ITALIAN FISH STEW)



Ligurian Buridda (Italian Fish Stew) image

Like everywhere else in Italy, in Liguria you can find a local food tradition, simple but packed with flavor. Buridda, a traditional Ligurian specialty, is a variety of fresh fish gently stewed in an aromatic tomato sauce flavored with garlic, herbs, carrots, onion and olive oil. Buridda is boasted as the region's tastiest dish. Serve over toasted Italian Garlic Bread. This dish can be made with fresh cheap fish cuts such as; dogfish, red mullet, angler fish, drumfish, etc. You can also add crab meat or use baby squid. This recipe is a result of the Fun, Food and Friends Game #1 that was part of 2005 RSC. I would like to thank Richard, the moderator of the Italian forum, for welcoming us and joining in our fun -- And to Susie D the game's host -- This was an amazing game!

Provided by NcMysteryShopper

Categories     Stew

Time 2h25m

Yield 6-8 serving(s)

Number Of Ingredients 15

1 tablespoon olive oil, for shallow-frying
2 carrots, finely diced
1 onion, finely diced
3 sprigs thyme, leaves picked
4 garlic cloves, finely chopped
2 kg beef tomatoes or 2 kg plum tomatoes, skinned, seeded and chopped
850 ml fresh fish stock
1/4 teaspoon salt
1/4 teaspoon fresh ground pepper
1/4 teaspoon sugar
6 monkfish steaks, on the bone
12 squid rings
12 raw king prawns
6 small bass fillets or 6 small sea bream fillets
12 raw mussels

Steps:

  • Heat the olive oil in large heavy-based saucepan or casserole dish.
  • Add in the carrot, onion, thyme and garlic and fry gently over a low heat for 5 minutes.
  • Add in the tomatoes and the fish stock.
  • Season with salt, freshly ground pepper and a little sugar.
  • Cover the tomato mixture with a cartouche (a lid made from baking paper) and simmer very gently for 2 hours, stirring now and then.
  • Add in the monkfish, squid, king prawns, bass and mussels and simmer for 5-10 minutes until the fish and seafood is cooked through.
  • Serve the Buridda over slices of toasted Garlic Italian bread.

Nutrition Facts : Calories 280.2, Fat 8.3, SaturatedFat 1.5, Cholesterol 134.6, Sodium 807.1, Carbohydrate 19.2, Fiber 5, Sugar 10.7, Protein 32.9

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