Ligurian fish and potatoes is a traditional Italian dish that is sure to tantalize your taste buds. This classic dish is a delicious combination of tender fish, crispy potatoes, and a flavorful tomato sauce. Originating from the beautiful region of Liguria in Italy, this dish has been enjoyed for generations and is a staple in many Italian households. Whether you are a seasoned cook or just starting out, this article will guide you through the steps to create the perfect Ligurian fish and potatoes dish, so you can enjoy this exquisite Italian delicacy in the comfort of your own home.
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LIGURIAN FISH AND POTATOES
Provided by Mark Bittman
Categories dinner, weekday, main course
Time 1h
Yield 4 servings
Number Of Ingredients 6
Steps:
- Heat oven to 400 degrees. On a plate or tray large enough to hold fish in one layer, sprinkle salt to a depth of about 1/8-inch. Lay cod on it, and cover it with another layer of salt. Set aside.
- Peel potatoes and slice less than 1/4 inch thick, using a mandoline if possible. Toss potatoes in an 8-by-11-inch or similar size baking pan with all but 2 tablespoons oil. Season potatoes liberally with salt and pepper, spread them evenly in pan, and place pan in oven.
- Cook potatoes for about 30 minutes, shaking pan once or twice to make sure they don't stick. Potatoes should be tender when pierced with a thin-bladed knife. Rinse fish well, then dry it. Place on top of potatoes, drizzle with remaining olive oil, sprinkle liberally with pepper, and return pan to oven. Cook until fish is done, 8 to 12 minutes depending on its thickness. (A thin-bladed knife will pass through it easily.) Garnish with parsley, and serve.
Nutrition Facts : @context http, Calories 500, UnsaturatedFat 16 grams, Carbohydrate 40 grams, Fat 20 grams, Fiber 5 grams, Protein 40 grams, SaturatedFat 3 grams, Sodium 1034 milligrams, Sugar 2 grams
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.
LIGURIAN TORTA WITH KALE AND POTATO
Delicious Northern Italian pie using healthy kale and yummy potatoes. And enough cheese to melt it all together.
Provided by Motley Oklahoman
Categories Savory Pies
Time 1h15m
Yield 1 pie, 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 375°.
- Heat 1 tablespoon of the olive oil in a large saute pan on medium heat. Saute onion til barely golden brown on edges. Add in kale and 3 tablespoons of water. Put on lid and let kale wilt. Remove lid and continue to stir and saute til most moisture is gone.
- Mix kale and onion, potato, cheeses, and a bit of salt and pepper in medium bowl. Pour beaten eggs over, mix thoroughly.
- Place first pie crust flat onto a sheet pan that's been sprayed, or brushed down, with olive oil. Heap kale mixture onto middle of pie crust, leaving 1/2" empty around edge. Place second crust on top, and crimp edges shut. Brush top and edges of torta with remaining olive oil. Slash a few holes in the top for steam venting.
- Bake for 30-35 minutes. Should be just golden brown.
Nutrition Facts : Calories 803.1, Fat 50.3, SaturatedFat 16.2, Cholesterol 134.6, Sodium 984.2, Carbohydrate 68.2, Fiber 7.1, Sugar 3.5, Protein 21.7
Tips:
- Use fresh, high-quality ingredients: Fresh fish and potatoes are essential for this recipe. Look for fish that is firm and has a mild, briny smell. Potatoes should be firm and free of blemishes.
- Don't overcook the fish: Fish is a delicate protein that can easily become overcooked. Cook it just until it is opaque throughout, about 5-7 minutes per side.
- Use a flavorful broth or stock: The broth or stock you use will add a lot of flavor to the dish. Choose a broth or stock that is made with fresh vegetables and herbs.
- Season the dish well: Don't be afraid to season the dish with salt and pepper. You can also add other herbs and spices, such as garlic, oregano, or thyme.
- Serve the dish with a variety of sides: This dish can be served with a variety of sides, such as roasted vegetables, mashed potatoes, or rice.
Conclusion:
Ligurian fish and potatoes is a simple but delicious dish that is perfect for a weeknight meal. It is made with fresh fish, potatoes, and a flavorful broth or stock. The dish is easy to make and can be customized to your liking. With its delicate flavors and healthy ingredients, Ligurian fish and potatoes is a dish that everyone will enjoy.
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