Best 2 Ligurian Fish And Potatoes Recipes
In the picturesque region of Liguria, nestled along the breathtaking Italian Riviera, lies a culinary gem that captures the essence of coastal living: Ligurian Fish and Potatoes. This traditional dish, also known as "stoccafisso alla ligure" or "stoccafisso accomodato," is a testament to the region's rich maritime history and the abundance of fresh seafood found in its waters. Ligurian Fish and Potatoes showcases the harmonious blend of flavors between tender, flaky fish and crispy, golden potatoes, all enveloped in a flavorful broth infused with aromatic herbs and tangy capers. This delectable dish is a staple in Ligurian cuisine and holds a special place in the hearts of locals and visitors alike. Join us on a culinary journey as we explore the authentic recipes that bring this classic dish to life, promising an unforgettable taste of Ligurian culinary heritage.
Check out the recipes below so you can choose the best recipe for yourself!
LIGURIAN FISH STEW
Provided by Giada De Laurentiis
Categories main-dish
Time 1h17m
Yield 4 to 6 servings
Number Of Ingredients 14
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.
SEA BASS BAKED IN FOIL LIGURIAN-STYLE
Sea bass baked in foil Ligurian Style is a very simple Italian fish recipe, full of Mediterranean taste and aromas, made with potatoes, cherry tomatoes and olives. Rich in flavors but light and low in calories. The foil cooking method, in fact, allows you to use very few condiments. Flavors remain intense and food properties remain unchanged. Ligurian-Style, or "Alla Ligure" in Italian, is a very traditional way of dressing many dishes with Taggiasca olives and cherry tomatoes. Sometimes there is the addition of a few pine nuts or a few tablespoons of Pesto, depending on the recipe.
Provided by Recipes from Italy
Categories fish recipes
Time 55m
Yield 4
Number Of Ingredients 0
Steps:
- Peel and blanch the potatoes in salted water for about five minutes. Then cut them into slices.
- Cut cherry tomatoes in half, then cut the onion into thin slices. Set aside.
- Take a baking dish and line it with two rather large sheets of parchment paper, one placed vertically and one horizontally. Pour a tablespoon of extra virgin olive oil on the bottom. Now make a layer with the potato slices and two sprigs of rosemary. This is "the bed" for the sea bass. So arrange the sea bass on top of the potato layer.
- Put a clove of garlic inside each fish. Add the tomatoes, onion slices, olives and two other sprigs of rosemary on top. Add a little salt but not much, the olives are in fact very tasty. Finally add three tablespoons of extra virgin olive oil.
- Close the sea bass in the parchment paper with the help of your hands and seal it with a silicone cooking band. Place the baking dish in the pre-heaten oven and cook for about 40 minutes at 180°C (350 F). Serve the sea bass baked in foil, cleaned and portioned, with cherry tomatoes, potatoes and olives.
Nutrition Facts : ServingSize 100 g, Calories 367 calories
Tips:
- Use fresh fish. This will give your dish the best flavor.
- Don't overcook the fish. Fish cooks quickly, so it's important to keep an eye on it so that it doesn't become dry.
- Use a variety of vegetables. This will add color, texture, and flavor to your dish.
- Season your dish to taste. Be sure to add enough salt, pepper, and other seasonings to taste.
- Serve your dish immediately. This will ensure that the fish is hot and the vegetables are crisp.
Conclusion:
Ligurian fish and potatoes is a delicious and easy-to-make dish that is perfect for a weeknight meal. The combination of fresh fish, vegetables, and herbs is sure to please everyone at your table. So next time you're looking for a healthy and flavorful meal, give this recipe a try!
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