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