LIGURIAN BURIDDA (ITALIAN FISH STEW)
Like everywhere else in Italy, in Liguria you can find a local food tradition, simple but packed with flavor. Buridda, a traditional Ligurian specialty, is a variety of fresh fish gently stewed in an aromatic tomato sauce flavored with garlic, herbs, carrots, onion and olive oil. Buridda is boasted as the region's tastiest dish. Serve over toasted Italian Garlic Bread. This dish can be made with fresh cheap fish cuts such as; dogfish, red mullet, angler fish, drumfish, etc. You can also add crab meat or use baby squid. This recipe is a result of the Fun, Food and Friends Game #1 that was part of 2005 RSC. I would like to thank Richard, the moderator of the Italian forum, for welcoming us and joining in our fun -- And to Susie D the game's host -- This was an amazing game!
Provided by NcMysteryShopper
Categories Stew
Time 2h25m
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- Heat the olive oil in large heavy-based saucepan or casserole dish.
- Add in the carrot, onion, thyme and garlic and fry gently over a low heat for 5 minutes.
- Add in the tomatoes and the fish stock.
- Season with salt, freshly ground pepper and a little sugar.
- Cover the tomato mixture with a cartouche (a lid made from baking paper) and simmer very gently for 2 hours, stirring now and then.
- Add in the monkfish, squid, king prawns, bass and mussels and simmer for 5-10 minutes until the fish and seafood is cooked through.
- Serve the Buridda over slices of toasted Garlic Italian bread.
Nutrition Facts : Calories 280.2, Fat 8.3, SaturatedFat 1.5, Cholesterol 134.6, Sodium 807.1, Carbohydrate 19.2, Fiber 5, Sugar 10.7, Protein 32.9
LIGURIAN FISH AND POTATOES
Provided by Mark Bittman
Categories dinner, weekday, main course
Time 1h
Yield 4 servings
Number Of Ingredients 6
Steps:
- Heat oven to 400 degrees. On a plate or tray large enough to hold fish in one layer, sprinkle salt to a depth of about 1/8-inch. Lay cod on it, and cover it with another layer of salt. Set aside.
- Peel potatoes and slice less than 1/4 inch thick, using a mandoline if possible. Toss potatoes in an 8-by-11-inch or similar size baking pan with all but 2 tablespoons oil. Season potatoes liberally with salt and pepper, spread them evenly in pan, and place pan in oven.
- Cook potatoes for about 30 minutes, shaking pan once or twice to make sure they don't stick. Potatoes should be tender when pierced with a thin-bladed knife. Rinse fish well, then dry it. Place on top of potatoes, drizzle with remaining olive oil, sprinkle liberally with pepper, and return pan to oven. Cook until fish is done, 8 to 12 minutes depending on its thickness. (A thin-bladed knife will pass through it easily.) Garnish with parsley, and serve.
Nutrition Facts : @context http, Calories 500, UnsaturatedFat 16 grams, Carbohydrate 40 grams, Fat 20 grams, Fiber 5 grams, Protein 40 grams, SaturatedFat 3 grams, Sodium 1034 milligrams, Sugar 2 grams
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