Prep 25 mins
Cook 2 hrs
Like everywhere else in Italy, in Liguria you can find a local food tradition, simple but packed with flavor. Buridda, a traditional Ligurian specialty, is a variety of fresh fish gently stewed in an aromatic tomato sauce flavored with garlic, herbs, carrots, onion and olive oil. Buridda is boasted as the region's tastiest dish. Serve over toasted Italian Garlic Bread. This dish can be made with fresh cheap fish cuts such as; dogfish, red mullet, angler fish, drumfish, etc. You can also add crab meat or use baby squid. This recipe is a result of the Fun, Food and Friends Game #1 that was part of 2005 RSC. I would like to thank Richard, the moderator of the Italian forum, for welcoming us and joining in our fun -- And to Susie D the game's host -- This was an amazing game!
- 14.79 ml olive oil, for shallow-frying
- 2 carrots, finely diced
- 1 onion, finely diced
- 3 sprig thyme, leaves picked
- 4 garlic cloves, finely chopped
- 2 kg beef tomatoes or 2 kg plum tomatoes, skinned, seeded and chopped
- 850 ml fresh fish stock
- 1.23 ml salt
- 1.23 ml fresh ground pepper
- 1.23 ml sugar
- 6 monkfish steaks, on the bone
- 12 squid rings
- 12 raw king prawns
- 6 small bass fillets or 6 small sea bream fillets
- 12 raw mussels
- Heat the olive oil in large heavy-based saucepan or casserole dish.
- Add in the carrot, onion, thyme and garlic and fry gently over a low heat for 5 minutes.
- Add in the tomatoes and the fish stock.
- Season with salt, freshly ground pepper and a little sugar.
- Cover the tomato mixture with a cartouche (a lid made from baking paper) and simmer very gently for 2 hours, stirring now and then.
- Add in the monkfish, squid, king prawns, bass and mussels and simmer for 5-10 minutes until the fish and seafood is cooked through.
- Serve the Buridda over slices of toasted Garlic Italian bread.
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 :-)
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.
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!