Ligurian Fish Stew

Name: Ligurian Fish Stew
Yield: 4 to 6 servings
Ingredients: 1/3 cup olive oil, plus more for drizzling; 2 medium potatoes, peeled and chopped into 3/4-inch pieces; 2 medium carrots, peeled and chopped into 1/2-inch pieces; 1 onion, chopped; 2 garlic cloves, halved; Salt; 3/4 cup dry white wine, such as Pinot Grigio; 1 (28-ounce) can crushed Italian San Marzano tomatoes; 1/2 teaspoon crushed red pepper flakes, plus more for garnish; 1 1/2 pounds skinless white fish fillets, such as halibut, cod, or arctic char, cut into 3/4-inch chunks; 1/4 cup chopped fresh flat-leaf parsley leaves; 1 (1-pound) loaf ciabatta bread, trimmed and cut into 14 (1/2-inch-thick) slices; Olive oil, for drizzling; 1 garlic clove, halved

December 20, 2011

Liguria is a coastal region in northern Italy known for its fresh seafood and many variations of fish stew, among other things. My version uses just white fish with lots of veggies so it is lighter than many traditional fish stews. It is still sophisticated and is made with white wine, which is a perfect pairing with seafood.

Recipe information

Yield
4 to 6 servings

Ingredients

Stew

1/3 cup olive oil, plus more for drizzling

2 medium potatoes, peeled and chopped into 3/4-inch pieces

2 medium carrots, peeled and chopped into 1/2-inch pieces

1 onion, chopped

2 garlic cloves, halved

Salt

3/4 cup dry white wine, such as Pinot Grigio

1 (28-ounce) can crushed Italian San Marzano tomatoes

1/2 teaspoon crushed red pepper flakes, plus more for garnish

1 1/2 pounds skinless white fish fillets, such as halibut, cod, or arctic char, cut into 3/4-inch chunks

1/4 cup chopped fresh flat-leaf parsley leaves

Crostini

1 (1-pound) loaf ciabatta bread, trimmed and cut into 14 (1/2-inch-thick) slices

Olive oil, for drizzling

1 garlic clove, halved

Preparation

Step 1
For the stew: In a 6-quart, heavy-bottomed stockpot or Dutch oven, heat the 1/3 cup oil over medium-high heat. Add the potatoes, carrots, onion, and garlic. Season with salt and cook, stirring frequently, until the vegetables begin to soften, 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, 1 cup water, and the red pepper flakes. Reduce the heat and bring the mixture to a simmer. Cover and cook until the vegetables are tender, 18 to 20 minutes.
Step 2
Meanwhile, make the crostini: Place an oven rack in the center of the oven and preheat the oven to 400°F.
Step 3
Arrange the bread slices in a single layer on a baking sheet and drizzle with olive oil. Bake until light golden, about 10 minutes. Cool for 2 minutes. Rub the warm toasts with the cut side of the garlic.
Step 4
Season the ﬁsh with salt and add to the stew. Cook, stirring occasionally, until cooked through, 5 to 8 minutes.
Step 5
Season the stew with salt, to taste. Ladle the stew into bowls and garnish with parsley. Drizzle with olive oil and sprinkle a few red pepper flakes on top. Serve with the crostini.

Giada at Home by Giada De Laurentiis. Copyright © 2010 by Giada De Laurentiis. Published by the Crown Publishing Group. All Rights Reserved. Giada De Laurentiis is the star of Food Network's Everyday Italian and Behind the Bash. She attended the Cordon Bleu in Paris, and then worked in a variety of Los Angeles restaurants, including Wolfgang Puck's Spago, before starting her own catering and private-chef company, GDL Foods. The granddaughter of movie producer Dino De Laurentiis, Giada was born in Rome and grew up in Los Angeles, where she now lives.

TagsStew Soup/Stew White Wine Wine Alcohol Beverages Italian European Potato Root Vegetable Vegetable Canned Tomato Tomato Fish Seafood Main Dinner Lunch Dairy Free Nut Free One-Pot Meals Simmer Cookbooks

Recipe information

Ingredients

Stew

Crostini

Preparation

Step 1

Step 2

Step 3

Step 4

Step 5

Recipe notes