This Giada Ligurian Fish Stew is one of those recipes that makes you feel like you’re cooking straight from the heart. The juicy tomatoes, tender fish, and hearty veggies create a broth that’s both bright and comforting. Each spoonful feels like a warm, flavorful treat that makes me think of home.

I love serving it with fresh, crispy garlic crostini for a bit of crunch, and it’s just as delicious the next day! If you’re looking to make a meal that brings all the warmth, this stew, with a glass of wine, will definitely do the trick.

Recipe Ingredients

• 1/3 cup olive oil, plus more for drizzling
• 2 medium potatoes, peeled and chopped into 3/4-inch pieces
• 2 medium carrots, peeled and chopped into 1/2-inch pieces
• 1 onion, chopped
• 2 garlic cloves, halved
• Salt, to taste
• 3/4 cup dry white wine (such as Pinot Grigio)
• 1 (28-ounce) can crushed Italian San Marzano tomatoes
• 1/2 teaspoon crushed red pepper flakes, plus more for garnish
• 1 1/2 pounds skinless white fish fillets (such as halibut, cod, or arctic char), cut into 3/4-inch chunks
• 1/4 cup chopped fresh flat-leaf parsley leaves

For the Crostini:

• 1 (1-pound) loaf ciabatta bread, trimmed and cut into fourteen 1/2-inch-thick slices
• Olive oil, for drizzling
• 1 garlic clove, halved

How To Make Giada Ligurian Fish Stew

For the Stew:

1. Heat the olive oil in a large stockpot or Dutch oven over medium-high heat until it shimmers, then add the potatoes, carrots, onion, and halved garlic cloves.
2. Season the vegetables with salt and cook, stirring frequently, until they soften and start to brown, which should take around 5 to 8 minutes.
3. Turn the heat to high, pour in the white wine, and scrape up any browned bits from the pot’s bottom, allowing the wine to reduce until almost evaporated, about 5 minutes.
4. Add the crushed tomatoes, 1 cup of water, and the red pepper flakes to the pot, bringing the mixture to a simmer over low heat.
5. Cover the pot and let the stew cook until the vegetables are fully tender, which should take about 18 to 20 minutes.
6. Once the vegetables are ready, season the fish chunks with salt, add them to the pot, and cook gently, stirring occasionally, until the fish is cooked through, around 5 to 8 minutes.

For the Crostini:

1. Preheat the oven to 400°F, setting an oven rack in the center.
2. Arrange the ciabatta slices in a single layer on a baking sheet, drizzle with olive oil, and bake until they’re lightly golden, about 10 minutes.
3. Cool the bread for 2 minutes, then rub the warm slices with the cut side of the garlic clove.

To Serve:

1. Ladle the stew into bowls, sprinkle with parsley, drizzle with olive oil, and garnish with extra red pepper flakes if desired.
2. Serve each bowl with a couple of crostini on the side. Enjoy!

Recipe Tips

• For an extra layer of flavor, try using seafood stock instead of water for a richer, seafood-enhanced broth that brings out the fish’s delicate taste in the stew.
• If you prefer a bit of extra heat, add a small pinch of cayenne pepper along with the red pepper flakes to give the broth a bolder, spicier kick.
• Fresh herbs like basil or thyme can add a fragrant touch; sprinkle a few leaves over each bowl for a bright and aromatic finish to the stew.
• To make the stew heartier, you can add additional vegetables such as zucchini, bell peppers, or green beans, which bring more texture and color to the dish.
• Swap the ciabatta for sourdough bread for the crostini to add a tangy flavor that complements the stew’s savory and slightly sweet tomato base.

Recipe FAQs and Variations

Check out More Recipes:

• Giada Sesame Chicken Noodle Soup
• Giada Pressure Cooker Curried Cauliflower Soup
• Giada Make-Ahead Cioppino