Ligurian Buridda Italian Fish Stew Food

LIGURIAN BURIDDA (ITALIAN FISH STEW)

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.

LIGURIAN FISH STEW

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.

ITALIAN-STYLE FISH STEW

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.