Buridda di Pesce (Ligurian Fish Stew with Garlic Toast)
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Ingredients
- 500 g hake fillets
- 30 ml olive oil
- 100 g onion, finely chopped
- 3 garlic cloves
- 10 g dried porcini mushrooms
- 400 g tinned chopped tomatoes
- 100 ml dry white wine
- 300 ml fish stock
- 4 crusty bread, to serve
- 10 g fresh flat-leaf parsley, chopped
Nutrition (per serving)
- Calories
- 342 kcal
- Protein
- 28.3 g
- Carbohydrate
- 26.8 g
- of which sugars
- 6 g
- Fat
- 10.6 g
- of which saturates
- 1.7 g
- Fibre
- 3.3 g
- Salt
- 1.40 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Soak the dried porcini in 100ml just-boiled water for 10 minutes, then drain, reserving the liquid, and chop.
- 2
Heat the olive oil in a large saucepan over a medium heat, add the onion and cook for 6 minutes until soft, then add the garlic and porcini and cook for 1 minute.
- 3
Pour in the white wine and bubble for 2 minutes, then add the chopped tomatoes, fish stock and the reserved porcini liquid. Simmer for 10 minutes.
- 4
Cut the hake into large chunks, add to the sauce, and simmer gently for 6-8 minutes until cooked through and flakes easily.
- 5
Toast the crusty bread.
- 6
Ladle the stew into bowls, scatter with parsley, and serve with the garlic toast.
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