Teresa's Recipes
Buridda - Traditional Italian Fish Stew
Buridda is a heartwarming traditional fish stew from the Liguria region of Italy, celebrated for its rich flavors and rustic charm. This delightful dish features a medley of fresh seafood, tender potatoes, and juicy tomatoes simmered together in a fragrant broth of white wine and fish stock. It's perfect for family gatherings or a cozy dinner, evoking memories of sun-drenched Italian coastlines and bustling harbors. Serve it with crusty bread to soak up the delicious broth!
Ingredients
- 2 tablespoons Olive oil
- 1 large, chopped Onions
- 3 cloves, minced Garlic
- 2 medium, peeled and diced Potatoes
- 4 medium, diced (or 1 can of diced tomatoes) Tomatoes
- 1 cup White wine
- 4 cups Fish stock
- 1 pound (such as shrimp, mussels, and calamari) Mixed seafood
- 1/4 cup, chopped (for garnish) Fresh parsley
- to taste Salt
- to taste Black pepper
Dietary Notes
- Servings: 4
- Dish Type: Main Course
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Calories: 400
- Fat: 12g
- Carbs: 45g
- Protein: 30g
- Sodium: 800mg
- Sugar: 5g
Instructions
- In a large pot, heat the olive oil over medium heat.
- Add the chopped onions and minced garlic, sautéing until the onions are soft and translucent, about 5 minutes.
- Stir in the diced tomatoes and potatoes, cooking for an additional 5 minutes to allow the flavors to meld.
- Pour in the fish stock and white wine. Bring the mixture to a boil, then reduce the heat and let it simmer for 20 minutes, allowing the potatoes to become tender.
- Add the mixed seafood to the pot. Cover and cook for 20 minutes, or until the seafood is opaque and cooked through.
- Season the stew with salt and pepper to taste, adjusting the flavors as desired.
- Serve the buridda hot, garnished with freshly chopped parsley for a burst of color and flavor. Enjoy with crusty bread for dipping!
Tips
- Feel free to substitute the mixed seafood with your favorites or whatever is fresh and available.
- For an extra depth of flavor, add a pinch of red pepper flakes for a hint of heat.
- Pair the buridda with a light Italian white wine to complement the dish.