Burrida alla Sarda

A Sardinian Recipe for Dogfish

Preparation info

  • Serves


    • Difficulty


Appears in

Mediterranean Seafood

By Alan Davidson

Published 1981

  • About

There are many kinds of burrida in Sardinia; but none seems to have more than a tenuous connection with the French bourride.


  • kg ( lb) dogfish or ray or skate
  • 300 ml</


Clean the fish and cut it into serving pieces. Rinse these, place them wet in a pot, add the vinegar, lemon slices and salt, and cook until done. Drain them and transfer them to a serving platter.

Meanwhile heat the olive oil in a pan, lightly fry the garlic in it, add the tomatoes, season with salt and cook gently for about 25 minutes.

When the sauce is ready, pour it over the