Buridda di Stoccafisso - Secondi Piatti
Known as “Buridda”, this is one of the oldest fish recipes in Genua. The name is of Arabic origin
and the recipe reached the harbour city during the time of medieval trade. Back then, it was
primarily a meal for the poorer folk, as it lends itself to using up leftovers.
The classical recipe is prepared with stockfish, but naturally, the ingredient can be adjusted to
Ingredients for 6 people:
600g soaked stockfish
20g pine nuts
four peeled tomatoes
one clove of garlic
1 bunch of parsley
½ glass of white wine
Tip: To simplify preparation and save time, simply use ready-to-cook fish!
Otherwise soak the stockfish overnight and remove skin and bones.
Chop onion, garlic, celery, carrot and parsley and fry in a frying pan with plenty of olive oil. Add
Add the finely chopped stockfish while stirring continuously and fry for a few minutes. Add
mushrooms, pine nuts and white wine.
Press the peeled tomatoes and add as soon as the wine has evaporated. Mix well and spice
with salt and pepper.
Cover and boil for one hour. Take care that the Buridda doesn’t stick to the pan. If it does, add
some water and stir well. Serve hot.