Ligurian Fish Stew

Name: Ligurian Fish Stew
Yield: 4 to 6 servings
Ingredients: 1/3 cup olive oil, plus more for drizzling; 2 medium potatoes, peeled and chopped into 3/4-inch pieces; 2 medium carrots, peeled and chopped into 1/2-inch pieces; 1 onion, chopped; 2 garlic cloves, halved; Salt; 3/4 cup dry white wine, such as Pinot Grigio; 1 (28-ounce) can crushed Italian San Marzano tomatoes; 1/2 teaspoon crushed red pepper flakes, plus more for garnish; 1 1/2 pounds skinless white fish fillets, such as halibut, cod, or arctic char, cut into 3/4-inch chunks; 1/4 cup chopped fresh flat-leaf parsley leaves; 1 (1-pound) loaf ciabatta bread, trimmed and cut into 14 (1/2-inch-thick) slices; Olive oil, for drizzling; 1 garlic clove, halved

December 20, 2011

Liguria is a coastal region in northern Italy known for its fresh seafood and many variations of fish stew, among other things. My version uses just white fish with lots of veggies so it is lighter than many traditional fish stews. It is still sophisticated and is made with white wine, which is a perfect pairing with seafood.

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