Buridda – Ligurian Seafood Stew

I prepared Buridda, the traditional seafood stew—a comforting medley of mixed fish, shellfish, potatoes, olives, and tomatoes simmered in a garlicky, herb-infused tomato broth. It’s rustic, briny, and deeply flavorful.

Why I’ll Love This Recipe

I love how Buridda brings the true essence of Ligurian coastal cooking into one pot. The combination of seafood varieties with tomato, garlic, and olive oil creates a hearty yet delicate stew. It’s perfect for sharing with crusty bread, and each spoonful feels like a taste of seaside tradition.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Olive oil

• Onion, carrot, celery, garlic (aromatic base)

• Tomatoes (fresh or canned) or tomato purée

• Fish stock or clam juice

• Mixed seafood: firm white fish (cod, monkfish, bass), shrimp, squid, mussels, clams

• Optional: potatoes, dried mushrooms, stockfish (dried cod), anchovies, olives taggiasche, pine nuts, capers

• Herbs: thyme, bay leaves, parsley

• Salt, pepper, sugar

directions

1. I heat olive oil in a heavy pot and gently sauté onion, carrot, celery, garlic, and thyme until fragrant (about 5–7 minutes).

2. I stir in tomato paste or chopped tomatoes and cook briefly, and simmer until it reduces slightly.

3. I add fish stock (or clam juice), potatoes (if using), bay leaf, sugar, salt, pepper, and simmer gently for about 45–60 minutes to meld flavors.

4. I layer in seafood, beginning with the firmer fish fillets followed shortly by mussels, clams, shrimp, and squid. I simmer just until seafood is cooked through—around 5–10 minutes.

5. I finish with fresh chopped parsley and a squeeze of lemon juice if desired, then serve hot with thick toasted bread to soak up the broth.

Servings and timing

This recipe typically serves 4–6 people. Prep takes about 20 minutes, the slow simmer roughly 40 minutes, then seafood cooking is around 5–10 minutes—total time roughly **1 hour **. (Longer simmering versions may take up to 2 hours for more depth.)

Variations

• I’ve made a simple version using only stockfish and potatoes for a rustic and budget-friendly twist.

• I include dried mushrooms, olives (taggiasche), pine nuts, capers, or drained anchovies to deepen flavor—common in traditional Ligurian recipes.

• Regional “Buridda alla Genovese” lets me feature shrimp, octopus, or tuna depending on what’s fresh or available.

• For quicker versions, I skip potatoes and simmer the broth shorter, adding seafood earlier.

storage/reheating

I refrigerate leftovers in a sealed container for up to 2–3 days. The flavors continue to deepen overnight. I reheat gently on the stove—no microwaving, to preserve texture. Freezing isn’t ideal as seafood can turn rubbery or grainy.

FAQs

What is buridda?

I learned it’s a Ligurian seafood stew traditionally made with mixed fish, shellfish, tomato broth, aromatics, and often served with toasted bread.

Can I make buridda with just one type of fish?

Yes—using only stoccafisso (dried cod) with potatoes creates a classic, simpler version. It remains flavorful and hearty.

Should I soak seafood or stockfish before cooking?

I soak dried cod (stockfish) for several days in water to rehydrate it before cooking. Fresh seafood usually just needs cleaning and trimming.

How do I avoid overcooking delicate seafood?

I add firm fish first, then shellfish and shrimp/squid last, cooking no more than 5–10 minutes to avoid rubbery textures.

What’s the best bread to serve with buridda?

I serve buridda with thick slices of grilled or toasted crusty Italian bread—perfect for dipping into the flavorful broth.

Conclusion

I absolutely adore making Buridda because it brings together the flavors of the sea in a simple yet complex stew that feels like a comforting Italian tradition. Whether I make the mixed seafood version or stick to stockfish and potatoes, each bowl tastes of Ligurian coastline history and warmth. Let me know if you’d like tips for scaling up, vegetarian broths, or simpler seafood swaps!

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