Type | Fish stew |
---|---|
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]
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]
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.
Type | Fish stew |
---|---|
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]
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]
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.