My eyes swam through the menu, reeling with delight. Oh, what to choose?
The arugula & pear salad? Mini fish tacos? Risotto cake? Oh wait – the gluten free ravioli? Or the grilled cod?
F.I.S.H Restaurant & Bar located in the heart of downtown Stamford, CT, has an impressive selection of kosher-friendly fish and vegetarian options. They serve them in a chic and inviting atmosphere. The biggest challenge was choosing what to order, given the diverse and tantalizing temptations.
High hopes reigned supreme for this fresh fish restaurant considering that the owners have been at the helm of the long popular Quattro Pazzi and Osianna restaurants in Fairfield, CT.
“What we are trying to do here at F.I.S.H is bring Stamford high quality fish with multiple options of preparations to satisfy the wide range of palates we have in our community,” says Chef Domenico Gurliacci IV.” And boy, did they get this spot on.
After a few minutes of deliberation I opted for the shaved brussels sprouts salad, lightly dressed with a truffle vinaigrette. It was delicious ,with hazelnuts lending a satisfying richness and crunch.
The portobello risotto cake was also a winner. The fontina cheese was complemented nicely by the earthiness of the portobello mushrooms (check out the recipe below).
The beautifully presented tuna carpaccio appetizer is a great light meal or to would be the perfect share with a friend. Served on flatbread, it was lightly dressed with soy sauce and sesame seeds. If only the flatbread had been crsip; in fact it was soft and a little wet due to the moist tuna; nonetheless, it was tasty. The pickled ginger and scallions lent a little welcome spice.
I was pleased to learn that they source the majority of their fish from Fulton Fish Market, where the Chef & owner visit regularly to ensure they know exactly where their products are coming from and that they are the best quality.
“Our other seafood supplier deals directly with fisherman and we receive a phone call in the afternoon as the boats are heading back in for the day, alerting us of what the catch was so we can have first pick before it hits auction,” clarified Chef Domenico.
For the main dish I chose the halibut, which I requested grilled, with a red coconut curry sauce and wilted spinach (one of several options for preparation). This was extremely well balanced and full of flavor. The red coconut curry had a bit of heat (yet not overwhelming so) and was more of a broth than a thick curry sauce.
With plenty of kosher friendly fish options and lots of cooking/flavor choices in addition to delicious sides and salads, I’ll call this one “not to be missed.”
F.I.S.H is a not-to-miss.
25 Bedford St. Stamford, CT
Tuesday – Thursday from 4pm – 1am, Friday & Saturday from 4pm – 2am, and Sunday from 4pm – midnight.
Thank you to Chef Domenico Gurliacci IV for the below recipe.
This recipe was generously shared by Chef at F-I-S-H Restaurant in Stamford, CT.
This recipe would make the perfect side dish for any fish preparation.
It is DAIRY.
- 2.5 quarts vegetable stock (you may not need all)
- 1lb Arborio or carnaroli rice
- 1 shallot or Spanish onion, finely diced
- 1 cup dry white wine
- Extra virgin olive oil
- 1 cup fontina cheese
- flour for dredging
- 3oz cava or champagne vinegar
- 3oz white truffle oil
- 4oz extra virgin olive oil
- Salt and pepper to taste
- 6-8 Brussels sprouts (shaved thin)
- 6-8 Portobello mushrooms
- Heat stock on stove
- In a separate pan add the olive oil and saute shallot until soft and translucent.
- Add rice to same pan and gently toast while constantly stirring.
- Add wine then just enough stock to cover the rice.
- Add a pinch of salt and continue to stir adding more stock as it evaporates.
- Continue this process until rice is fully cooked but still slightly moist.
- Add shredded fontina and mix well.
- Place in baking pan, set aside and allow to cool completely.
- With a metal ring or cookie cutter, cut out cakes and dredge lightly with flour.
- Pan fry in about a 1/2 inch of oil until golden brown.
- Combine all ingredients for vinaigrette in a small mixing bowl and whisk to blend. Set aside.
- Roast mushrooms with a small amount of oil, salt and pepper in a 350 degree oven for about 8-10 mins.Toss once.
- Allow to cool, then dice mushrooms.
- In a small bowl toss Brussels sprouts and diced portobellos with vinaigrette and arrange on top of risotto cake.
These risotto cakes are best made fresh and served immediately. They can be reheated in a hot oven, on a foil covered cookie sheet, though.