Buridda di Pesce Fresco

Name: Buridda di Pesce Fresco
Yield: Serves 6
Cuisine: Italy
Ingredients: fillets, turbot, red mullet, scorpion (rascasse), monkfish and rockfish; a handful of fresh parsley, chopped; salt and pepper; 1 large glass, 150 ml (5 fl oz), dry white wine; 1.2 kg (2 lb 7 oz) mixed fresh fish, including plaice; olive oil; 2 tablespoondried oregano; 450 g (1 lb) fresh tomatoes, peeled, seeded and chopped; ½ teaspoon tomato paste; 450 g (1 lb) mixed shellfish such as prawns, shrimps and scampi, shelled; 900 g (2 lb) onions, sliced

Ligurian Fresh Fish Stew

Preparation info

Serves
6

Difficulty
Easy

Appears in

Recipes from an Italian Farmhouse

By Valentina Harris

Published 1995

About

In this tasty fish stew from the seaside region of Liguria, all the flavours of the sea are blended together with fresh tomatoes, herbs and wine to make a truly memorable dish.

Ingredients

1.2 kg (2 lb 7 oz) mixed fresh fish, including plaice
fillets,

Europe
Italy
Fish course
Stew
Pescatarian
Mediterranean
Gluten-free

Method

Wash and trim all the fish and shellfish. Grease a flameproof casserole large enough to take all the ingredients. Scatter a layer of sliced onions on the bottom. Cover with a layer of fish and shellfish. Season with salt and pepper then cover with some of the chopped tomato.

Repeat the layering with onions, a little oil, then fish and shellfish and finally tomato and the paste. Sprinkle

Ingredients

Method

Photos