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6
main-course servingsEasy
Published 1998
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.
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