Cold Dog Fish

La Burridà

Preparation info

  • Difficulty

    Easy

Appears in

Recipes of all Nations

By Countess Morphy

Published 1935

  • About

Method

La Burridà, which is only faintly reminiscent of La Bourride of Marseilles, is made with dogfish, cut in coarse pieces, and cooked in oil, strong vinegar, with chopped pine kernel nuts, nuts, nutmeg, breadcrumbs and garlic. This dish is eaten cold.