Ligurian Fish Stew

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

Ligurian Fish Stew (Pesce in Umido alla Ligure)

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• Author: Maxine Dubois
• Total Time: 40 minutes
• Yield: 4 servings 1x

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Description

This Ligurian Fish Stew (Pesce in Umido alla Ligure) is made with halibut, mahi mahi and cod, porcini mushrooms, tomatoes, white wine, parsley and red wine vinegar.

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Ingredients

Scale 1x2x3x

• 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

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Instructions

1. 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.
2. Heat the oil in a large skillet over medium heat and wait for the oil to shimmer.
3. Add the garlic and parsley. Cook, stirring, about 1 minute. Add the diced tomatoes and mushrooms and stir for 1 to 2 minutes.
4. Increase the heat to high and add the wine. Cook and stir until the wine is almost all reduced, 4 to 5 minutes.
5. 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.
6. 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.

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Category: Dinner
• Method: Cooking
• Cuisine: Italian

Nutrition

• Serving Size: 1
• Calories: 173.9
• Sugar: 3.5 g
• Sodium: 292.9 mg
• Fat: 1.8 g
• Saturated Fat: 0.4 g
• Carbohydrates: 7.2 g
• Fiber: 1.5 g
• Protein: 30.6 g
• Cholesterol: 76.6 mg