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Ligurian Fish Stew

4.4(56)

by Giada De Laurentiis·published 2016-11-15

ItalianMain Dish

Servings

(4–6)

Total time

—

Calories / serving

635 kcal

Ingredients (14)

serves

1/3 cup extra-virgin olive oil, plus extra for drizzlingolive-oil
1 medium carrot, peeled and chopped into 1/2-inch piecescarrot
1 onion, choppedonion
2 cloves garlic, choppedgarlic
Kosher saltsalt
3/4 cup white wine, such as Pinot Grigiowhite-wine
1 (28-ounce) can crushed or pureed Italian tomatoes (recommended: San Marzano)
1 cup waterwater
1/2 teaspoon red pepper flakes, plus extra for garnishred-pepper-flakes
1 1/2 pounds whitefish fillets, halibut, cod or arctic char, skinned and cut into 3/4-inch chunkswhitefish
1/4 cup chopped fresh flat-leaf parsleyparsley
1 (1-pound) loaf ciabatta or rustic bread, trimmed and cut into 3/4-inch thick slicesbread
Olive oil, for drizzling, plus 3 tablespoonsolive-oil
1 garlic clove, halvedgarlic

Instructions (4 steps)

01For 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.

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Not rich — missing servings, total time, or calories.