Buridda
Dive into a savory seafood stew brimming with fresh fish, shellfish, and rich tomato flavor.
Ingredients
- 600 g mixed firm white fish in large pieces
- 400 g mixed shellfish in shells
- 2 onions, finely chopped
- 3 garlic cloves, finely chopped
- 2 cans chopped tomatoes (800 g)
- 8 dl fish stock
- 3 tbsp olive oil
- 1 bay leaf
- 1 bunch parsley, roughly chopped
- 1 lemon
- salt
- black pepper
How to make it
- Heat the olive oil in a wide pot over medium heat. Add the onions and sweat them for 8 minutes until soft and translucent, then stir in the garlic for 1 minute until fragrant.
- Add the chopped tomatoes, fish stock and bay leaf. Bring to a steady simmer and cook for 15 minutes until the broth is deep red and lightly thickened.
- Add the mixed shellfish, cover the pot and cook for 5 to 8 minutes until the shells open and the meat turns opaque. Discard any shellfish that stay closed.
- Add the fish pieces in large chunks and simmer gently for 4 to 6 minutes, just until the fish flakes when pressed lightly.
- Lift out the bay leaf, stir in the chopped parsley, and season with salt and black pepper.
- Turn off the heat and squeeze in the lemon juice so the broth stays bright.
- Serve the buridda in wide shallow bowls with the fish and shellfish nestled in the tomato broth and parsley scattered over the top.
