Ligurian Fish Stew

4 servings
40 min

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This Ligurian Fish Stew is made with halibut, mahi mahi and cod, porcini mushrooms, tomatoes, white wine, parsley and red wine vinegar.

Now this is comfort food! This is a typical Italian Fishermans fish stew back in the day. There is no need to make a fish stock. It is an easy, fast recipe that is full of flavor. You will want to use a white fish that will hold its shape like halibut, cod, or mahi mahi. This white wine tomato sauce is absolutely to die for. I would highly suggest serving with some crusty bread as well.


How to make Ligurian Fish Stew

Soak the porcini mushrooms in 2 cups warm water 15 minutes. Drain and rinse the mushrooms well under cold running water. Pat the mushrooms dry with paper towels and finely chop them.


Heat the oil in a large skillet over medium heat and wait for the oil to shimmer.


Add the garlic and parsley. Cook, stirring, about 1 minute. Add the diced tomatoes and mushrooms and stir for 1 to 2 minutes.


Increase the heat to high and add the wine. Cook and stir until the wine is almost all reduced, 4 to 5 minutes.


Add the red wine vinegar and the canned tomatoes and season with salt and pepper. Reduce the heat to low and simmer, uncovered, for 8 to 10 minutes. Stir every once in a while.


Add the fish and cook 3 to 4 minutes or until the fish is cooked through. Taste and add salt if necessary. Stir in the basil and serve.


Other dishes to try
  • WHITE WINE SALMON WITH BLISTERED TOMATOES
  • ONE-POT SHRIMP ORZO WITH HARISSA AND TAHINI
  • PANKO CRUSTED SNAPPER ON A TOSTADA

Recipe details

  • 4  servings
  • Prep time: 10 Minutes Cook time: 30 Minutes Total time: 40 min
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Ingredients


  • 1 ½ pounds of halibut, cod or mahi mahi
  • 1 oz. porcini mushrooms
  • 4 tablespoons extra-virgin olive oil
  • 2 garlic cloves, minced
  • 2 tablespoons parsley, chopped
  • 2 small tomatoes, diced
  • 1 cup dry white wine
  • 1 teaspoon red wine vinegar
  • 3 cups canned Italian tomatoes with juice, seeds removed via strainer
  • Salt and pepper to taste
  • 8 to 10 fresh basil leaves, finely shredded

Instructions


Soak the mushrooms in 2 cups warm water 15 minutes. Drain and rinse the mushrooms well under cold running water. Pat the mushrooms dry with paper towels and finely chop them.
Heat the oil in a large skillet over medium heat and wait for the oil to shimmer.
Add the garlic and parsley. Cook, stirring, about 1 minute. Add the diced tomatoes and mushrooms and stir for 1 to 2 minutes.
Increase the heat to high and add the wine. Cook and stir until the wine is almost all reduced, 4 to 5 minutes.
Add the red wine vinegar and the canned tomatoes and season with salt and pepper. Reduce the heat to low and simmer, uncovered, for 8 to 10 minutes. Stir every once in a while.
Add the fish and cook 3 to 4 minutes or until the fish is cooked through. Taste and add salt if necessary. Stir in the basil and serve.

Maxine
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