Ligurian Fish Stew

Name: Ligurian Fish Stew
Prep time: 1 h 17 min
Cook time: 1 h 17 min
Total time: 1 h 17 min
Yield: 6
Cuisine: Global
Ingredients: 794 grams crushed or pureed Italian tomatoes (recommended: San Marzano); 1 medium carrot, peeled and chopped into 1/2-inch pieces; 59 milliliters chopped fresh flat-leaf parsley; 2 cloves garlic, chopped; 1 garlic clove, halved; 6 servings Kosher salt; 79 milliliters extra-virgin olive oil, plus extra for drizzling; 6 servings Olive oil, for drizzling, plus 3 tablespoons; 1 onion, chopped; 1 teaspoons red pepper flakes, plus extra for garnish; 454 grams ciabatta or rustic bread, trimmed and cut into 3/4-inch thick slices; 237 milliliters water; 177 milliliters white wine, such as Pinot Grigio; 680 grams whitefish fillets, halibut, cod or arctic char, skinned and cut into 3/4-inch chunks

Ligurian Fish Stew might be a good recipe to expand your soup collection. This recipe covers 16% of your daily requirements of vitamins and minerals. One portion of this dish contains roughly 9g of protein, 53g of fat, and a total of 734 calories. This recipe serves 6. A mixture of olive oil, kosher salt, wine, and a handful of other ingredients are all it takes to make this recipe so delicious. It is perfect for Autumn. It is a good option if you're following a vegan diet. From preparation to the plate, this recipe takes roughly 1 hour and 17 minutes.

Instructions

For the stew: In a 6-quart, heavy bottomed stock pot or Dutch oven, heat 1/3 cup of oil over medium-high heat.

Ingredients you will need

Stock

Stew

Cooking Oil

Equipment you will use

Dutch Oven

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.

Ingredients you will need

Vegetable

Carrot

Garlic

Onion

Salt

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.

Ingredients you will need

Wine

Equipment you will use

Wooden Spoon

Frying Pan

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.

Ingredients you will need

Red Pepper Flakes