This Ligurian one-pot classic is made by cooking dried cod together with olives, pine nuts, and garden vegetables in a flavorful tomato-based broth. Once a staple of la cucina povera, Genoese stockfish stew has made its way from family tables to modern restaurants and is becoming increasingly popular.
It is best paired with young, dry white wines.
Burrida is a traditional Ligurian fish soup that's often also described as a stew. The fish used in the burrida include rascasse, sea-hen, star-gazer, angler or frog-fish, eel, scorfano rosso, inkfish, octopus, suherello (a type of mackerel), and palombo or dogfish.
The broth is made with olive oil, onions, carrots, celery, garlic, parsley, anchovies, tomatoes, and sometimes a few dried mushrooms. The combination is seasoned with salt, pepper, and basil, and the water is then added to create a broth. The fish are cut into thick slices and added to the pot, then cooked until done.
MOST ICONIC Burrida (Liguria)
View moreBuridda is a famous Italian seafood stew (occasionally also classified as soup) with numerous modern varieties. Traditionally, it was a fisherman’s dish made with leftover fish, usually cod and dogfish, which were cut into smaller pieces and stewed together with olive oil, mushrooms, pine nuts, and capers.
However, modern varieties include other types of fish such as red mullet, cuttlefish, or monkfish, and usually include onions, tomatoes, and wine. Some regional variations also include crab meat, squids, and fried anchovies, together with peas, artichokes, beets, carrot, celery or olives.
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