''Buridda'' is an Italian

seafood Seafood is any form of Marine life, sea life regarded as food by humans, prominently including Fish as food, fish and shellfish. Shellfish include various species of Mollusca, molluscs (e.g., bivalve molluscs such as clams, oysters, and mussel ...

soup Soup is a primarily liquid food, generally served warm or hot – though it is sometimes served chilled – made by cooking or otherwise combining meat or vegetables with Stock (food), stock, milk, or water. According to ''The Oxford Compan ...

or stew originally from the

Liguria Liguria (; ; , ) is a Regions of Italy, region of north-western Italy; its Capital city, capital is Genoa. Its territory is crossed by the Alps and the Apennine Mountains, Apennines Mountain chain, mountain range and is roughly coextensive with ...

region of

Italy Italy, officially the Italian Republic, is a country in Southern Europe, Southern and Western Europe, Western Europe. It consists of Italian Peninsula, a peninsula that extends into the Mediterranean Sea, with the Alps on its northern land b ...

. Some preparations may be slow-cooked, while others are cooked in a relatively short amount of time (9–10 minutes). It has also been described as a

stew A stew is a combination of solid food ingredients that have been Cooking, cooked in Soup, liquid and served in the resultant gravy. Ingredients can include any combination of vegetables and may include meat, especially tougher meats suitable for ...

, or as similar in texture to a stew.

Ingredients and preparation

''Buridda'''s primary ingredients include seafood, fish broth, tomato, onion and garlic. Traditionally, the soup was served with ''gallette del marinaio'' (dry, round bread buns), which would be soaked in it. In contemporary times, toasted bread may be used. It may contain several types of fish, and additional seafoods may include eel, squid, clams or mussels. Simple preparations may be cooked with only dried cod and potato.

Varieties

''Buridda alla genovese'' is a variation that is prepared with the same base ingredients, and may also include shrimp and

octopus An octopus (: octopuses or octopodes) is a soft-bodied, eight-limbed mollusc of the order Octopoda (, ). The order consists of some 300 species and is grouped within the class Cephalopoda with squids, cuttlefish, and nautiloids. Like oth ...

. It has been described as a "traditional dish from

Genoa Genoa ( ; ; ) is a city in and the capital of the Italian region of Liguria, and the sixth-largest city in Italy. As of 2025, 563,947 people live within the city's administrative limits. While its metropolitan city has 818,651 inhabitan ...

". Cioppino is an Italian-American seafood stew invented in the 1800s in San Francisco by people from Genoa, and it is a type of ''buridda''. ''Buridda'' is related to bourride, a fish soup of

Provence Provence is a geographical region and historical province of southeastern France, which stretches from the left bank of the lower Rhône to the west to the France–Italy border, Italian border to the east; it is bordered by the Mediterrane ...

and the ''burrida'' of

Sardinia Sardinia ( ; ; ) is the Mediterranean islands#By area, second-largest island in the Mediterranean Sea, after Sicily, and one of the Regions of Italy, twenty regions of Italy. It is located west of the Italian Peninsula, north of Tunisia an ...

, a dish made of shark meat.

References

{{Reflist, refs= {{cite book , url=https://books.google.com/books?id=FyMqXRYSkEEC&pg=PA69 , title=Fish stews , date=3 December 2008 , publisher=Saveur Magazine , pages=69, isbn=978-0-8118-6574-6 {{cite book , url=https://books.google.com/books?id=UKl8ZDOKAOoC&pg=PT110 , title=A Ligurian Kitchen , page=105, isbn=978-0-7818-1171-2 , last1=Giannatempo , first1=Laura , date=2006 , publisher=Hippocrene Books {{cite book , url=https://books.google.com/books?id=MEifqCLtyh8C&pg=PA260 , title=Soup: A Way of Life , pages=260, isbn=978-1-57965-125-1 , last1=Kafka , first1=Barbara , date=January 1998 , publisher=Artisan Books {{cite book , url=https://books.google.com/books?id=0ea-0q16T0EC&pg=PA74 , title=Perfect Order , pages=74, isbn=978-1-4568-4434-9 , last1=Hoffmann , first1=David , date=14 July 2011 , publisher=Xlibris Corporation {{cite book , url=https://books.google.com/books?id=atNvDEiPzyQC&pg=PA180 , title=DK Eyewitness Travel Guide: Italy , pages=180, isbn=978-0-7566-7275-1 , last1=Stratton , first1=Adele , date=February 2010 , publisher=Penguin Italian soups Cuisine of Liguria

Ingredients and preparation

Varieties

See also

References