Burrida alla genovese

In Genoa, the term burrida refers to a stew in which the fish is cooked in pieces, rather than whole. While a flavorful brodo di pesce, or fish broth (see note for Fish Soup from Liguria), would be nice to have on hand, you can make this dish with water, as the fish will have time to give off a good deal of flavor. The classic Genoese burrida usually includes monkfish, octopus, and squid or cuttl