Ligurian Buridda

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Servings: 6-8
READY IN
2hrs 25mins
Ingredients
  • 1 tablespoon olive oil, for shallow-frying
  • 2 carrots, finely diced
  • 1 onion, finely diced
  • 3 sprigs thyme, leaves picked
  • 4 garlic cloves, finely chopped
  • 2 kg beef tomatoes or 2 kg plum tomatoes, skinned, seeded and chopped
  • 850 ml fresh fish stock
  • 1⁄4 teaspoon salt
  • 1⁄4 teaspoon fresh ground pepper
  • 1⁄4 teaspoon sugar
  • 6 monkfish steaks, on the bone
  • 12 squid rings
  • 12 raw king prawns
  • 6 small bass fillets or 6 small sea bream fillets
  • 12 raw mussels
Directions
  • Heat the olive oil in large heavy-based saucepan or casserole dish.
  • Add in the carrot, onion, thyme and garlic and fry gently over a low heat for 5 minutes.
  • Add in the tomatoes and the fish stock.
  • Season with salt, freshly ground pepper and a little sugar.
  • Cover the tomato mixture with a cartouche (a lid made from baking paper) and simmer very gently for 2 hours, stirring now and then.
  • Add in the monkfish, squid, king prawns, bass and mussels and simmer for 5-10 minutes until the fish and seafood is cooked through.
  • Serve the Buridda over slices of toasted Garlic Italian bread.