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Burrida Recipe: A Traditional Italian Fish Stew

Discover the authentic taste of Italy with this traditional Burrida recipe. A perfect blend of fresh seafood and aromatic herbs, this Ligurian stew is a culinary delight.

Ingredients

Scale
  • 2pounds firm white fish (e.g., cod, dogfish)1large onion, finely chopped4cloves garlic, minced1can diced tomatoesFresh parsley, choppedThyme, bay leaves1/2 cupolive oil1/4 cupcapers1/4 cuppine nuts1 tablespoonanchovy paste (optional)4 cupsfish stockSalt and pepper to taste
  • 1large onion, finely chopped4cloves garlic, minced1can diced tomatoesFresh parsley, choppedThyme, bay leaves1/2 cupolive oil1/4 cupcapers1/4 cuppine nuts1 tablespoonanchovy paste (optional)4 cupsfish stockSalt and pepper to taste
  • 4cloves garlic, minced1can diced tomatoesFresh parsley, choppedThyme, bay leaves1/2 cupolive oil1/4 cupcapers1/4 cuppine nuts1 tablespoonanchovy paste (optional)4 cupsfish stockSalt and pepper to taste
  • 1can diced tomatoesFresh parsley, choppedThyme, bay leaves1/2 cupolive oil1/4 cupcapers1/4 cuppine nuts1 tablespoonanchovy paste (optional)4 cupsfish stockSalt and pepper to taste
  • Fresh parsley, choppedThyme, bay leaves1/2 cupolive oil1/4 cupcapers1/4 cuppine nuts1 tablespoonanchovy paste (optional)4 cupsfish stockSalt and pepper to taste
  • Thyme, bay leaves1/2 cupolive oil1/4 cupcapers1/4 cuppine nuts1 tablespoonanchovy paste (optional)4 cupsfish stockSalt and pepper to taste
  • 1/2 cupolive oil1/4 cupcapers1/4 cuppine nuts1 tablespoonanchovy paste (optional)4 cupsfish stockSalt and pepper to taste
  • 1/4 cupcapers1/4 cuppine nuts1 tablespoonanchovy paste (optional)4 cupsfish stockSalt and pepper to taste
  • 1/4 cuppine nuts1 tablespoonanchovy paste (optional)4 cupsfish stockSalt and pepper to taste
  • 1 tablespoonanchovy paste (optional)4 cupsfish stockSalt and pepper to taste
  • 4 cupsfish stockSalt and pepper to taste
  • Salt and pepper to taste

Instructions

  1. Clean and cut the fish into bite-sized pieces.In a pan, heat olive oil and sauté garlic and onion until fragrant.Add tomatoes, herbs, anchovy paste, and simmer for a few minutes.Pour in fish stock and bring to a boil.Add fish pieces, capers, and pine nuts. Cook on low heat until fish is tender.Season with salt and pepper. Serve hot.
  2. In a pan, heat olive oil and sauté garlic and onion until fragrant.Add tomatoes, herbs, anchovy paste, and simmer for a few minutes.Pour in fish stock and bring to a boil.Add fish pieces, capers, and pine nuts. Cook on low heat until fish is tender.Season with salt and pepper. Serve hot.
  3. Add tomatoes, herbs, anchovy paste, and simmer for a few minutes.Pour in fish stock and bring to a boil.Add fish pieces, capers, and pine nuts. Cook on low heat until fish is tender.Season with salt and pepper. Serve hot.
  4. Pour in fish stock and bring to a boil.Add fish pieces, capers, and pine nuts. Cook on low heat until fish is tender.Season with salt and pepper. Serve hot.
  5. Add fish pieces, capers, and pine nuts. Cook on low heat until fish is tender.Season with salt and pepper. Serve hot.
  6. Season with salt and pepper. Serve hot.

Notes

Substitute fish with any firm white fish of your choice.Adjust herbs and spices according to taste.
Adjust herbs and spices according to taste.

  • Author: Chef Stella

Nutrition

  • Calories: 350 (approximate)
  • Sugar: 3g
  • Fat: 15g
  • Carbohydrates: 15g
  • Protein: 35g