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Ligurian Fish Stew (Pesce in Umido alla Ligure)

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


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.


  • 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


  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


  • 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