📝 About This Recipe
Hailing from the rugged coastline of Liguria, Buridda is a soul-warming seafood stew that captures the essence of the Italian Riviera. Unlike its cousins from other regions, this version features a rich base of pine nuts, anchovies, and mushrooms, creating a deep umami profile that perfectly complements a variety of firm-fleshed fish and tender mollusks. It is a vibrant, aromatic celebration of the sea, traditionally served over 'gallette del marinaio' or crusty toasted sourdough.
🥗 Ingredients
The Flavor Base (Soffritto)
- 4 tablespoons Extra Virgin Olive Oil (High quality Ligurian oil preferred)
- 1 Yellow Onion (finely diced)
- 1 Carrot (finely diced)
- 1 Celery Stalk (finely diced)
- 3 Garlic Cloves (minced)
- 4 pieces Salted Anchovy Fillets (rinsed and minced into a paste)
- 15 grams Dried Porcini Mushrooms (soaked in warm water, drained, and chopped)
- 2 tablespoons Pine Nuts (slightly crushed)
The Aromatics and Liquid
- 400 grams Tomato Purée (Passata) (or canned crushed tomatoes)
- 1/2 cup Dry White Wine (Vermentino or Pinot Grigio)
- 2 cups Fish Stock (hot, homemade preferred)
- 1/2 cup Fresh Flat-Leaf Parsley (finely chopped)
- 1/2 teaspoon Red Chili Flakes (optional for heat)
The Seafood
- 500 grams Squid or Cuttlefish (cleaned and cut into rings or bite-sized pieces)
- 400 grams Monkfish or Cod Fillet (cut into large chunks)
- 300 grams Large Shrimp or Prawns (peeled and deveined, tails left on)
- 500 grams Mussels or Clams (scrubbed and debearded)
👨🍳 Instructions
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1
Begin by soaking the dried porcini mushrooms in a small bowl of warm water for about 20 minutes. Once softened, drain them (reserving the liquid for extra flavor if desired), chop them finely, and set aside.
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2
In a large, heavy-bottomed earthenware pot or a Dutch oven, heat the extra virgin olive oil over medium-low heat.
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3
Add the onion, carrot, and celery. Sauté gently for 8-10 minutes until the vegetables are soft and translucent, but not browned.
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4
Stir in the minced garlic, anchovy paste, chopped porcini mushrooms, and crushed pine nuts. Cook for another 3 minutes until the anchovies have dissolved into the oil and the pine nuts are fragrant.
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5
Increase the heat to medium and add the squid or cuttlefish. Sauté for 5 minutes; these require the longest cooking time to become tender.
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6
Pour in the white wine and allow it to bubble and reduce by half, scraping the bottom of the pot to release any flavorful browned bits.
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7
Add the tomato purée and the chili flakes. Stir well to combine, then reduce the heat to low. Cover and simmer for 15 minutes.
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8
Slowly pour in the hot fish stock. Bring the mixture to a gentle simmer. Taste the broth and adjust the seasoning with salt and black pepper, keeping in mind that the shellfish will release salt later.
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9
Carefully nestle the chunks of monkfish or cod into the sauce. Cover and cook for 5 minutes.
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10
Add the shrimp and the mussels (or clams) to the pot. Cover again and cook for 5-7 minutes, or until the mussels have opened wide and the shrimp are pink and opaque.
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11
Discard any mussels or clams that have not opened after 8 minutes of cooking.
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12
Turn off the heat and stir in the fresh parsley. Let the stew sit for 2-3 minutes to allow the flavors to marry before serving.
💡 Chef's Tips
Do not rush the soffritto; the slow cooking of the vegetables and anchovies creates the foundational depth of the stew. Use a variety of fish, but ensure they are 'firm' types like monkfish, halibut, or swordfish so they don't disintegrate. If using the mushroom soaking liquid, strain it through a coffee filter first to remove any grit before adding it to the stock. Avoid overcooking the seafood; add the delicate items like shrimp and mussels last to keep them tender and juicy. For an authentic touch, rub a raw garlic clove onto toasted bread before placing it at the bottom of the serving bowls.
🍽️ Serving Suggestions
Serve in deep bowls over thick slices of toasted sourdough bread or traditional Italian 'gallette'. Pair with a crisp, chilled Ligurian Vermentino or a dry Pigato white wine. A side of steamed green beans with lemon and olive oil provides a fresh contrast to the rich stew. Finish each bowl with a generous drizzle of high-quality raw extra virgin olive oil just before serving. Offer a small bowl of lemon wedges on the side for those who prefer a brighter, citrusy finish.