Buridda

Buridda is a famous Italian seafood stew (occasionally also classified as soup) with numerous modern varieties. Traditionally, it was a fisherman’s dish made with leftover fish, usually cod and dogfish, which were cut into smaller pieces and stewed together with olive oil, mushrooms, pine nuts, and capers. However, modern varieties include other types of fish such as red mullet, cuttlefish, or monkfish, and usually include onions, tomatoes, and wine. Some regional variations also include crab meat, squids, and fried anchovies, together with peas, artichokes, beets, carrot, celery or olives. The dish originated in the Ligurian area and is often referred to as the Ligurian fish stew. It is particularly connected with the city of Cinque Terre and is often mentioned as one of the most common Italian dishes available in the area. The availability of different fish and traditional vegetables have caused the creation of numerous buridda varieties, and a uniform recipe for this authentic dish is hard to provide. Traditionally, round Italian buns called galette del marinaio are served alongside buridda.