Burrida Ligure (Genoese Fish Stew) is a traditional Italian recipe (from Genoa) for a classic stew of mixed fish and seafood in a tomato and vegetable base with basil. The full recipe is presented here and I hope you enjoy this classic Italian version of: Genoese Fish Stew (Burrida Ligure).
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This is a classic fish stew from the city of Genoa, Italy.
Ingredients:
4 tbsp olive oil
1 onion, peeled and finely chopped
1 small carrot, scraped and chopped
1 celery stick, chopped
1 garlic clove, crushed
1 tbsp parsley, finely chopped
2 anchovy fillets, chopped
500g fresh tomatoes, blanched, peeled and chopped
150ml white wine
150ml water
freshly-ground black pepper, to taste
1/2 tsp basil, finely chopped
1 mackerel, cleaned, scaled and cut into thick steaks
1 lemon sole, filleted and sliced into strips
400g conger eel, cut into 5cm thick steaks
200g halibut fillets, sliced into strips
120g peeled prawns
salt, to taste
4 slices of French bread
Method:
Heat the oil in a large, shallow, pan and stir in the onion, garlic, onion, celery, parsley and anchovy fillets. Cook, stirring frequently, for about 5 minutes, or until the onion has softened.
Now add the tomatoes, wine, water, basil and a little black pepper. Bring to a simmer, cover the pan and cook gently for 15 minutes. At this point, add the mackerel, sole, halibut and conger eel. Cover the pan and continue simmering gently for about 25 minutes (add more water or wine, as needed).
Stir in the prawns and cook for a further 5 minutes. Adjust the seasonings to taste then grill the slices of bread. Arrange these in the base of deep soup plates. Ladle over the fish stew (divide the fish evenly) and serve.
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