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 Hoffmann, David (14 July 2011). Perfect Order. Xlibris Corporation. p. 74. ISBN 978-1-4568-4434-9.
- ^ a b Kafka, Barbara (January 1998). Soup: A Way of Life. Artisan Books. p. 260. ISBN 978-1-57965-125-1.
- ^ a b c d e f Giannatempo, Laura (2006). A Ligurian Kitchen. Hippocrene Books. p. 105. ISBN 978-0-7818-1171-2.
- ^ a b Fish stews. Saveur Magazine. 3 December 2008. p. 69. ISBN 978-0-8118-6574-6.
- ^ a b Stratton, Adele (February 2010). DK Eyewitness Travel Guide: Italy. Penguin. p. 180. ISBN 978-0-7566-7275-1.
- ^ 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.