Buridda di Pesce Fresco

Ligurian Fresh Fish Stew

Preparation info
  • Serves


    • Difficulty


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.


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


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