Ligurian Fish And Potatoes Food

LIGURIAN FISH AND POTATOES

Ligurian Fish And Potatoes image

Provided by Mark Bittman

Time 1h

Yield 4 servings

Number Of Ingredients 6

Ingredients

Coarse salt as needed
1 1/2 to 2 pounds thick-cut cod, whiting, or hake fillets
2 pounds potatoes
1/3 cup extra virgin olive oil
Black pepper
Chopped fresh parsley leaves for garnish

Steps:

Heat oven to 400 degrees. On a plate or tray large enough to hold fish in one layer, sprinkle salt to a depth of about 1/8-inch. Lay cod on it, and cover it with another layer of salt. Set aside.
Peel potatoes and slice less than 1/4 inch thick, using a mandoline if possible. Toss potatoes in an 8-by-11-inch or similar size baking pan with all but 2 tablespoons oil. Season potatoes liberally with salt and pepper, spread them evenly in pan, and place pan in oven.
Cook potatoes for about 30 minutes, shaking pan once or twice to make sure they don't stick. Potatoes should be tender when pierced with a thin-bladed knife. Rinse fish well, then dry it. Place on top of potatoes, drizzle with remaining olive oil, sprinkle liberally with pepper, and return pan to oven. Cook until fish is done, 8 to 12 minutes depending on its thickness. (A thin-bladed knife will pass through it easily.) Garnish with parsley, and serve.

Nutrition Facts : @context http, Calories 500, UnsaturatedFat 16 grams, Carbohydrate 40 grams, Fat 20 grams, Fiber 5 grams, Protein 40 grams, SaturatedFat 3 grams, Sodium 1034 milligrams, Sugar 2 grams

LIGURIAN FISH STEW

Ligurian Fish Stew image

Provided by Giada De Laurentiis

Categories main-dish

Time 1h17m

Yield 4 to 6 servings

Number Of Ingredients 14

Ingredients

1/3 cup extra-virgin olive oil, plus extra for drizzling
1 medium carrot, peeled and chopped into 1/2-inch pieces
1 onion, chopped
2 cloves garlic, chopped
Kosher salt
3/4 cup white wine, such as Pinot Grigio
1 (28-ounce) can crushed or pureed Italian tomatoes (recommended: San Marzano)
1 cup water
1/2 teaspoon red pepper flakes, plus extra for garnish
1 1/2 pounds whitefish fillets, halibut, cod or arctic char, skinned and cut into 3/4-inch chunks
1/4 cup chopped fresh flat-leaf parsley
1 (1-pound) loaf ciabatta or rustic bread, trimmed and cut into 3/4-inch thick slices
Olive oil, for drizzling, plus 3 tablespoons
1 garlic clove, halved

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.

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

Ingredients

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

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