Buridda is a seafood soup or stew in Italian cuisine from Liguria in northern Italy.[1] Some preparations may be slow-cooked,[2] while others are cooked in a relatively short amount of time (9–10 minutes).[3] It has also been described as a stew,[2] or as similar in texture to a stew.[1][3]

Buridda

Buridda of cuttlefish and peas, a typical Ligurian dish
Type	Fish stew
Place of origin	Italy
Region or state	Liguria
Main ingredients	fish, broth, tomato, onion, garlic
Media: Buridda

Ingredients and preparation

Buridda's primary ingredients include seafood, fish broth, tomato, onion, and garlic.[3] Traditionally, the soup was served with gallette del marinaio (dry, round bread buns), which would be soaked in it.[3] In contemporary times, toasted bread may be used.[3] It may contain several types of fish, and additional seafoods may include eel, squid,[4] clams, or mussels.[3] Simple preparations may be cooked with only dried cod and potato.[4]

Varieties

Buridda alla Genovese is a variation that is prepared with the same base ingredients, and may also include shrimp and octopus.[5] It has been described as a "traditional dish from Genoa".[5] Buridda is related to bourride, a fish soup of Provence.

See also

• Fish stew
• List of Italian soups
• List of soups
• List of stews
• Cuisine of Liguria
• List of Italian dishes

References