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.

In the past, burrida was served with dry bread buns known as gallette del marinaio, but nowadays it's usually served with toasted bread. In Sardinia, there's also a dish called burrida, but it refers to a different technique of serving fish such as skate or dogfish by dressing it with a sauce consisting of garlic, olive oil, parsley, pine nuts or walnuts, and vinegar.