Ingredients
3 tablespoons extra‑virgin olive oil
1 onion, finely diced
1–2 stalks celery, diced
1 carrot, diced
3 garlic cloves, minced
2 tablespoons tomato paste (optional)
4–6 ripe tomatoes or 14 oz canned tomatoes, chopped
≈4 cups fish stock or water + clam juice
Salt, pepper, pinch sugar to taste
1 lb firm white fish (such as cod, sea bass, monkfish), cleaned and cut into bite-sized chunks
½ lb mussels, cleaned
½ lb shrimp, peeled and deveined
½ lb squid rings or mixed shellfish (optional)
Fresh herbs: thyme or bay leaf while cooking, chopped parsley for garnish
Lemon wedges and crusty bread for serving
Instructions
Heat olive oil in a heavy pot over medium heat. Add onion, celery, carrot, garlic, and wilt gently for 5–7 minutes until softened
Stir in tomato paste for a couple of minutes to deepen flavor, then add chopped tomatoes and cook until they begin breaking down (about 3–5 minutes)
Add fish stock, salt, pepper, and a pinch of sugar. Simmer gently for about 30 minutes to develop a rich broth
Gently add the firmer seafood first—fish chunks—then after a few minutes, stir in mussels, shrimp, and squid. Cover and simmer 5–10 minutes until shellfish open and fish is just cooked through
Adjust seasonings to taste. Remove bay leaf or thyme stems, stir in chopped parsley and a squeeze of lemon if desired.
Ladle buridda into bowls with toasted crusty bread on the side for dipping or soaking
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soups
