Grado Fisherman’s Stew

Boreto Graisan

Preparation info
  • Serves


    as a main course
    • Difficulty


Appears in
La Terra Fortunata

By Fred Plotkin

Published 2001

  • About

Livio Felluga is one of the grand old men of wine making in Friuli-Venezia Giulia. He is widely admired and much loved throughout the region, and his were among the first wines to be acclaimed beyond northeastern Italy. This is his version of the classic fish dish from Grado. Suitable fish for this stew include monkfish, grouper, shark, turbot, eel, halibut, cod, and Chilean sea bass (whose real, more evocative name is Patagonian toothfish). It is not a soupy stew, as you might expect, but