Best Ligurian Buridda Italian Fish Stew Recipe Foodcom Recipes

Italian Fish Stew image

Provided by Russ L.

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 image

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 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.