Ingredients with Measurements:
- 2 lbs mixed fish (such as cod, halibut, shrimp, and calamari), cut into bite-sized pieces
- 1/2 cup olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1/2 cup white wine
- 1 can (28 oz) crushed tomatoes
- 2 cups fish or vegetable broth
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh basil
- Salt and pepper to taste
Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon or spatula
Step-by-step instructions:
1. Heat the olive oil in a large pot or Dutch oven over medium heat.
2. Add the chopped onion and minced garlic, and sauté until softened, about 5 minutes.
3. Pour in the white wine and let it simmer for a few minutes until it has reduced by half.
4. Add the crushed tomatoes and fish or vegetable broth, and stir to combine.
5. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 10 minutes.
6. Add the mixed fish to the pot, and gently stir to combine.
7. Cover the pot and let the fish cook for 5-7 minutes, or until it is cooked through and opaque.
8. Stir in the chopped parsley and basil, and season with salt and pepper to taste.
9. Serve hot with crusty bread or over cooked pasta.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
5. Temperature:
Medium heat for sautéing and boiling, low heat for simmering.
Serving size:
4-6 servings
Nutritional information:
Calories: 350
Fat: 20g
Protein: 30g
Carbohydrates: 10g
Fiber: 2g
Sodium: 600mg
Substitutions for ingredients:
- Any firm white fish can be used in place of the mixed fish.
- Red wine can be used instead of white wine.
- Canned diced tomatoes can be used instead of crushed tomatoes.
Variations:
- Add chopped vegetables such as bell peppers, zucchini, or carrots for extra flavor and nutrition.
- Use different herbs such as thyme or oregano instead of parsley and basil.
- Add a pinch of red pepper flakes for a spicy kick.
Tips and tricks:
- Use fresh fish for the best flavor and texture.
- Don't overcook the fish or it will become tough and rubbery.
- Serve the stew with crusty bread or over cooked pasta to soak up the flavorful broth.
Storage instructions:
Refrigerate leftover stew in an airtight container for up to 3 days.
Reheating instructions:
Reheat the stew in a pot over low heat, stirring occasionally, until heated through.
Presentation ideas:
Serve the stew in individual bowls, garnished with chopped fresh herbs and a drizzle of olive oil.
Garnishes:
Chopped fresh herbs, a drizzle of olive oil, or a sprinkle of grated Parmesan cheese.
Pairings:
Serve the stew with a crisp green salad and a glass of white wine.
Suggested side dishes:
Crusty bread, cooked pasta, or roasted vegetables.
Troubleshooting advice:
If the stew is too thin, let it simmer for a few more minutes to thicken. If it is too thick, add more broth or water to thin it out.
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:
Buridda di Pesce is a traditional fish stew from Liguria, Italy. It is typically made with a variety of fish and seafood, and is flavored with tomatoes, white wine, and fresh herbs.
Flavor profiles:
The stew is savory and slightly acidic from the tomatoes, with a hint of sweetness from the white wine. The fresh herbs add a bright, herbaceous flavor.
Serving suggestions:
Serve the stew as a main course for a cozy dinner party or special occasion.
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Region: Italian