Buridda

Italian soup, but also the main dish, which is cooked from what the sea can give, that is, from various pieces of fish, seafood, etc., with the addition of other important ingredients. It is most popular in Genoa and throughout Liguria. The soup dates back to the 13th century, during the Genoese Republic. There are many variations. Buridda is similar to the French bouillabaisse but is cooked for a much shorter time.

Ingredients:

750 g bits of various fish, seafood 30 g dried mushrooms (or 300 g fresh) 2 l water 2 dl white wine 4 pcs celery stalks 4 pcs garlic cloves 4 pcs tomatoes 1 pcs carrots 1 pc onions 1 tbsp chopped capers 1 tbsp chopped parsley lemon juice saffron pinch olive oil

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pepper salt

Procedure:

Heat olive oil in a pot, add chopped onion, sliced garlic, sauté briefly

Add chopped tomatoes, carrots, celery, pre-soaked dried mushrooms, chopped parsley and capers, sauté briefly

Pour the water over the mixture, add pepper, salt, cook under a lid on low heat for 30 minutes

After half an hour, add the fish pieces, seafood, cook for another 15 minutes

Finish the soup with white wine, lemon juice, salt and pepper if necessary.

Recommendation:

Safran can be replaced by turmeric, it is added only for the color of the dish.