Ligurian Fish Stew Recipes

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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

CIOPPINO



Cioppino image

Giada De Laurentiis' Cioppino, an Italian-American fisherman's stew, is a lighter alternative to heavy holiday meals, from Everyday Italian on Food Network.

Provided by Giada De Laurentiis

Categories     main-dish

Time 1h30m

Yield 6 servings

Number Of Ingredients 16

3 tablespoons olive oil
1 large fennel bulb, thinly sliced
1 onion, chopped
3 large shallots, chopped
2 teaspoons salt
4 large garlic cloves, finely chopped
3/4 teaspoon dried crushed red pepper flakes, plus more to taste
1/4 cup tomato paste
1 (28-ounce) can diced tomatoes in juice
1 1/2 cups dry white wine
5 cups fish stock
1 bay leaf
1 pound manila clams, scrubbed
1 pound mussels, scrubbed, debearded
1 pound uncooked large shrimp, peeled and deveined
1 1/2 pounds assorted firm-fleshed fish fillets such as halibut or salmon, cut into 2-inch chunks

Steps:

  • Heat the oil in a very large pot over medium heat. Add the fennel, onion, shallots, and salt and saute until the onion is translucent, about 10 minutes. Add the garlic and 3/4 teaspoon of red pepper flakes, and saute 2 minutes. Stir in the tomato paste. Add tomatoes with their juices, wine, fish stock and bay leaf. Cover and bring to a simmer. Reduce the heat to medium-low. Cover and simmer until the flavors blend, about 30 minutes.
  • Add the clams and mussels to the cooking liquid. Cover and cook until the clams and mussels begin to open, about 5 minutes. Add the shrimp and fish. Simmer gently until the fish and shrimp are just cooked through, and the clams are completely open, stirring gently, about 5 minutes longer (discard any clams and mussels that do not open). Season the soup, to taste, with more salt and red pepper flakes.
  • Ladle the soup into bowls and serve.

ITALIAN-STYLE FISH STEW



Italian-Style Fish Stew image

This is a simple Italianate fish stew, with classic Mediterranean flavors. It's easy to put together and everything can be prepped ahead. Just pop it the oven 30 minutes before dinner.

Provided by David Tanis

Categories     seafood, soups and stews

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 18

2 pounds white-fleshed fish fillets, such as hake, snapper or sea bass, skin removed
Salt and pepper
2 teaspoons chopped thyme or marjoram
Extra-virgin olive oil
1 small lemon, thinly sliced
2 cups diced white onion
4 minced garlic cloves, plus 1 whole garlic clove for rubbing bread
1/4 teaspoon crushed saffron
1/2 teaspoon red pepper flakes
1/2 teaspoon crushed fennel seed
1 bay leaf
1 tablespoon tomato paste
1 cup dry white wine
2 cups diced tomatoes, fresh or canned
3 cups fish stock, light chicken broth or water
12 large clams
4 thick slices country bread
1/4 cup chopped parsley

Steps:

  • Marinate the fish: Cut fish into 2-inch chunks and place in a medium bowl. Season generously with salt and pepper. Add half the chopped thyme, 1 tablespoon olive oil and the lemon slices. Toss to coat and set aside for 30 minutes (or refrigerate for up to 8 hours).
  • Put 2 tablespoons olive oil in a wide heavy-bottomed pot over medium-high heat. Add onions, season with salt and pepper and cook until softened, stirring, 5 or 6 minutes.
  • Add reserved thyme, minced garlic, saffron, red pepper flakes, fennel seed, bay leaf and tomato paste and cook, stirring, for 2 minutes more. Add wine, tomatoes and stock or water and bring to a simmer. Simmer for 10 minutes. Taste and adjust; the broth should be well seasoned. (This seasoned base may be prepared up to 1 day in advance, if desired.)
  • Heat oven to 450 degrees. Arrange fish, clams and lemon slices in the bottom of a 9-by-12-inch baking dish or a wide earthenware casserole of similar size. Ladle the broth over everything, cover and bake for 20 minutes, or until clams have opened and fish flakes easily.
  • Toast the bread and rub each slice with garlic. Sprinkle parsley over the soup. Serve in low soup bowls, giving each guest some fish, clams, broth and garlic toast.

Nutrition Facts : @context http, Calories 417, UnsaturatedFat 9 grams, Carbohydrate 27 grams, Fat 13 grams, Fiber 4 grams, Protein 41 grams, SaturatedFat 2 grams, Sodium 1222 milligrams, Sugar 8 grams, TransFat 0 grams

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Top Asked Questions

How to make fish stew?
Instructions Heat 1 tbsp olive oil in 5-quart Dutch oven (like this one) over medium heat. Now, stir in the white wine and reserved tomato juice from can. Pat the fish dry and season lightly with salt and pepper. Ladle the hot fish stew into serving bowls, top each with a few toasted pine nuts, if you like.
What to eat in Ligurian cuisine?
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.
How do you cook a stew in a Dutch oven?
The comfort of Italian flavors in one delicious stew cooked in a white wine-tomato broth with garlic, capers, raisins more! Heat 1 tablespoon olive oil in 5-quart Dutch oven (like this one) over medium heat. Add onions, celery, and a little salt and pepper (about ½ teaspoon each). Cook, stirring regularly, until softened (about 4 minutes).
Does fish stew have white wine?
While many fish stews would contain white wine, this rich stew has a red wine base which is enriched with squid and octopus, giving it an excellent depth of flavour. The selection of fish and seafood are interchangeable here so switch for your favourites if you prefer.

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