Buridda
 Buridda of cuttlefish and peas, a typical Ligurian dish | |
| Type | Fish stew |
|---|---|
| Course | Secondo (Italian course) |
| Place of origin | Italy |
| Region or state | Liguria |
| Main ingredients | Fish, broth, tomato, onion, garlic |
Buridda is an Italian seafood soup or stew originally from the Liguria region of 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]
Ingredients and preparation
[edit]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
[edit]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]
Cioppino is an Italian-American seafood stew invented in the 1800s in San Francisco by people from Genoa, and it is a type of buridda.[6]
Buridda is related to bourride, a fish soup of Provence and the burrida of Sardinia, a dish made of shark meat.
See also
[edit]
References
[edit]- ^ a b Perfect Order. p. 74.
- ^ a b Soup: A Way of Life. p. 260.
- ^ a b c d e f A Ligurian Kitchen. p. 105.
- ^ a b Fish stews. Saveur Magazine. p. 69.
- ^ a b DK Eyewitness Travel Guide: Italy. p. 180.
- ^ Riely, Elizabeth (1988-04-24). "Fare of the Country; Cioppino: Fish Stew From the Pacific". The New York Times. ISSN 0362-4331. Retrieved 2023-04-12.