Ingredients with Measurements:
- 1/2 cup olive oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 can (14 oz) diced tomatoes
- 1/2 cup water
- 1/2 cup white wine
- 1/2 tsp red pepper flakes
- 1 tsp salt
- 1/2 tsp black pepper
- 1 can (15 oz) white beans, drained and rinsed
- 1 can (14 oz) artichoke hearts, drained and chopped
- 2 cups fresh spinach, chopped
- 1 lb firm white fish, such as cod or halibut, cut into 1-inch pieces
- 1/4 cup chopped fresh parsley
- 1 loaf crusty bread, sliced
Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon or spatula
- Chef's knife
- Cutting board
Step-by-step instructions:
1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion and garlic and cook until softened, about 5 minutes.
2. Add the diced tomatoes, water, white wine, red pepper flakes, salt, and black pepper. Bring to a simmer and cook for 10 minutes.
3. Add the white beans, artichoke hearts, and spinach. Stir to combine and cook for 5 minutes.
4. Add the fish and parsley. Stir gently to combine and cook for 5-7 minutes, or until the fish is cooked through.
5. Serve hot with sliced crusty bread.
- Time:
Preparation time: 15 minutes
- Cooking time: 30 minutes
Temperature:
- Medium heat
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 420
- Fat: 22g
- Carbohydrates: 28g
- Protein: 27g
- Fiber: 8g
Substitutions for ingredients:
- You can use any firm white fish in this recipe, such as cod, halibut, or tilapia.
- If you don't have white wine, you can use chicken or vegetable broth instead.
- You can use canned or frozen spinach instead of fresh spinach.
Variations:
- You can add other vegetables to this recipe, such as bell peppers, zucchini, or eggplant.
- You can use different types of beans, such as chickpeas or cannellini beans.
- You can use different types of fish, such as salmon or shrimp.
Tips and tricks:
- Be gentle when stirring the fish into the bagnun to avoid breaking it apart.
- Serve the bagnun with a side salad or roasted vegetables for a complete meal.
- Leftovers can be stored in the refrigerator for up to 3 days.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the bagnun in a pot over medium heat until heated through.
Presentation ideas:
- Serve the bagnun in individual bowls with a slice of crusty bread on the side.
- Garnish with chopped fresh parsley or grated Parmesan cheese.
Garnishes:
- Chopped fresh parsley
- Grated Parmesan cheese
Pairings:
- Crusty bread
- Side salad
- Roasted vegetables
Suggested side dishes:
- Mixed green salad with a lemon vinaigrette
- Roasted Brussels sprouts with garlic and lemon
- Grilled asparagus with Parmesan cheese
Troubleshooting advice:
- If the bagnun is too thick, add more water or white wine to thin it out.
- If the fish is overcooked, reduce the cooking time or use a lower heat.
Food safety advice:
- Make sure the fish is cooked to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
- Bagnun is a traditional fish stew from Liguria, Italy. It is typically made with anchovies, but this recipe uses white fish instead.
Flavor profiles:
- Savory
- Tangy
- Spicy
Serving suggestions:
- Serve hot with crusty bread for dipping into the broth.
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