Red Vinegar Seafood

Preparation info
  • Makes


    main-course servings
    • Difficulty


Appears in
Soup: A Way of Life

By Barbara Kafka

Published 1998

  • About

This is a sort of bastardized buridda with mussels and scallops added for non-Mediterranean cooks and replacing wine with vinegar. The fish are used to make a stock; they can be replaced by 2 cups (500l) of Basic Fish Stock, with only a slight loss of texture.


  • cup (80 ml) olive oil
  • 1 small onion, cut into ¼-inch (.5-cm) dice


In a large stockpot, heat the oil over medium heat. Stir in the onion and cook, stirring frequently, until browned, about 10 minutes. Stir in the carrot, celery, garlic, anchovies, basil, and parsley. Reduce the heat and cook until the carrot and celery are just tender, about 10 minutes.

Meanwhile, soak the mushrooms in ½