Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Ligurian Buridda (Italian Fish Stew) Recipe
    Lost? Site Map

    Ligurian Buridda (Italian Fish Stew)

    Average Rating:

    4 Total Reviews

    Showing 1-4 of 4

    Sort by:

    • on December 20, 2009

      I really enjoyed this recipe. I used shrimp, tilapia, littleneck clams and a crab. I also added a little bit of celery and some tomato sauce. Thank for sharing :-)

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on January 15, 2006

      I thoroughly enjoyed making this to eating this! I did have to make a couple of changes because of what I could buy and personal taste. I my diced veggies I added celery and an orange bell pepper. I added a bay leaf and 1 small chili pepper. I used 3 14 ounce cans of diced tomatoes, Shrimp Stock (2 Methods) Shrimp Stock (2 Methods) in place of fish stock, for the fish I used 3 pounds of flounder, and for the mussels 4 pounds littleneck clams. I did serve over bread but I would rather dip my bread into the broth. As for the other review of being overly fishy doesn't have to do with the recipe. I think the fish was just past it `s time of freshness. Thanks for the comforting meal.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on August 06, 2005

      This burrida tasted just like the one my grandmother made! If i closed my eyes i would be back in Italy in her kitchen! It is NOT overly fishy, although at first glance it would seem that way. It is very important to use fresh seafood. Since the seafood only simmers for about 5-8 minutes the burrida does not take on a fishy taste. Thank you for posting an authentic Ligurian recipe. Well Done!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on August 03, 2005

      This didn't turn out to our taste. I understand it is a fish stew but it was still overly fishy. I think it needs some other seasoning to mellow it. Some of the seafood was overcooked, you should not add it all together. We didn't eat all of this.

      people found this review Helpful. Was this review helpful to you? Yes | No
    « Previous 1 Next »


    Nutritional Facts for Ligurian Buridda (Italian Fish Stew)

    Serving Size: 1 (511 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 300.1
    Calories from Fat 78
    Total Fat 8.7 g
    Saturated Fat 1.6 g
    Cholesterol 149.1 mg
    Sodium 572.8 mg
    Total Carbohydrate 19.4 g
    Dietary Fiber 4.8 g
    Sugars 10.6 g
    Protein 36.6 g

    The following items or measurements are not included:


    monkfish steaks

    squid rings

    Advertisement Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes