Recipe

Boreto alla Graisana

Savory Seafood Stew: Boreto alla Graisana

4.7 out of 5

Indulge in the flavors of the Italian cuisine with this traditional dish, Boreto alla Graisana. This seafood stew hails from the Graubünden region of Italy and is a delightful combination of fresh fish, aromatic herbs, and tangy vinegar.

Seafood› Fish Dish› Saltwater Fish Dish› Boreto alla graisana

European cuisine› Mediterranean cuisine› Italian cuisine

Preparation time

20 minutes

Cooking time

20 minutes

Total time

40 minutes

Yields

4 servings

Preparation difficulty

Medium

Suitable for

Pescatarian, Gluten-free, Dairy-free, Low carb, Mediterranean diet

Allergens

Fish, Garlic

Not suitable for

Vegan, Vegetarian, Paleo, Keto, Nut-free

Ingredients

500g (1.1 lb) mixed fresh fish fillets (trout, perch, pike) 500g (1.1 lb) mixed fresh fish fillets (trout, perch, pike)
2 tablespoons olive oil 2 tablespoons olive oil
4 cloves garlic, minced 4 cloves garlic, minced
2 bay leaves 2 bay leaves
1 sprig rosemary 1 sprig rosemary
1 cup white wine 1 cup white wine
1/4 cup white vinegar 1/4 cup white vinegar
2 cups fish or vegetable broth 2 cups fish or vegetable broth
Salt and pepper to taste Salt and pepper to taste
Crusty bread, for serving Crusty bread, for serving

Nutrition

Calories (kcal / KJ): 250 kcal / 1046 KJ
Fat (total, saturated): 10g, 2g
Carbohydrates (total, sugars): 5g, 1g
Protein: 30g
Fiber: 1g
Salt: 1.5g

Preparation

1.
Heat olive oil in a large pot over medium heat. Add minced garlic and sauté until fragrant.
2.
Add bay leaves and rosemary to the pot and stir for a minute.
3.
Place the fish fillets in the pot and pour in the white wine and white vinegar.
4.
Add the fish or vegetable broth and season with salt and pepper.
5.
Bring the stew to a simmer and let it cook for about 15-20 minutes, or until the fish is cooked through and tender.
6.
Remove the bay leaves and rosemary sprig from the pot.
7.
Serve the Boreto alla Graisana hot with crusty bread on the side.

Treat your ingredients with care...

Fish — Ensure that the fish fillets are fresh and of high quality. Remove any bones before adding them to the stew.

Tips & Tricks

For a richer flavor, you can marinate the fish fillets in white wine and vinegar for 30 minutes before cooking.
Adjust the amount of vinegar according to your taste preference. If you prefer a milder acidity, reduce the vinegar quantity.

Serving advice

Serve the Boreto alla Graisana in deep bowls, allowing the guests to enjoy the aromatic broth along with the tender fish. Provide crusty bread on the side for dipping and savoring the flavors.

Presentation advice

Garnish the stew with a sprig of fresh rosemary or a sprinkle of chopped parsley to add a pop of color. Serve it in rustic ceramic bowls to enhance the traditional Italian feel.