Ligurian Fish And Potatoes Recipes

LIGURIAN FISH AND POTATOES

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.

SEA BASS BAKED IN FOIL LIGURIAN-STYLE

Steps:

• Peel and blanch the potatoes in salted water for about five minutes. Then cut them into slices.
• Cut cherry tomatoes in half, then cut the onion into thin slices. Set aside.
• Take a baking dish and line it with two rather large sheets of parchment paper, one placed vertically and one horizontally. Pour a tablespoon of extra virgin olive oil on the bottom. Now make a layer with the potato slices and two sprigs of rosemary. This is "the bed" for the sea bass. So arrange the sea bass on top of the potato layer.
• Put a clove of garlic inside each fish. Add the tomatoes, onion slices, olives and two other sprigs of rosemary on top. Add a little salt but not much, the olives are in fact very tasty. Finally add three tablespoons of extra virgin olive oil.
• Close the sea bass in the parchment paper with the help of your hands and seal it with a silicone cooking band. Place the baking dish in the pre-heaten oven and cook for about 40 minutes at 180°C (350 F). Serve the sea bass baked in foil, cleaned and portioned, with cherry tomatoes, potatoes and olives.

LIGURIAN FISH STEW

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.