Best Ligurian Fish And Potatoes Recipes

Sea Bass Baked in Foil Ligurian-Style image

Provided by Recipes from Italy

Time 55m

Yield 4

Number Of Ingredients 0

Steps:

Peel and blanch the potatoes in salted water for about five minutes. Then cut them into slices.
Cut cherry tomatoes in half, then cut the onion into thin slices. Set aside.
Take a baking dish and line it with two rather large sheets of parchment paper, one placed vertically and one horizontally. Pour a tablespoon of extra virgin olive oil on the bottom. Now make a layer with the potato slices and two sprigs of rosemary. This is "the bed" for the sea bass. So arrange the sea bass on top of the potato layer.
Put a clove of garlic inside each fish. Add the tomatoes, onion slices, olives and two other sprigs of rosemary on top. Add a little salt but not much, the olives are in fact very tasty. Finally add three tablespoons of extra virgin olive oil.
Close the sea bass in the parchment paper with the help of your hands and seal it with a silicone cooking band. Place the baking dish in the pre-heaten oven and cook for about 40 minutes at 180°C (350 F). Serve the sea bass baked in foil, cleaned and portioned, with cherry tomatoes, potatoes and olives.

Nutrition Facts : ServingSize 100 g, Calories 367 calories

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.