 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 anItalianseafoodsoup or stew originally from theLiguria region ofItaly.[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 astew,[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 withgallette 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 andoctopus.[5] It has been described as a "traditional dish fromGenoa".[5]
Cioppino is an Italian-American seafood stew invented in the 1800s in San Francisco by people from Genoa, and it is a type ofburidda.[6]
Buridda is related tobourride, a fish soup ofProvence and theburrida ofSardinia, a dish made ofshark meat.
