Buridda is a seafood soup or stew in Italian cuisine from Liguria in northern Italy. Some preparations may be slow-cooked, while others are cooked in a relatively short amount of time. It has also been described as a stew, or as similar in texture to a stew.
Ingredients For 6 people:
Dogfish or Monkfish 1 kg
2 cloves garlic, minced
wine vinegar 1 dl
extra virgin olive oil 1 dl
a tablespoon of chopped parsley.
Clean the fish removing the head and organs, but preserving the liver; wash them thoroughly and cut into slices then put them to boil in plenty of water and salt, then, just cooked, drain and let cool.
Apart shelled walnuts and grind them in a mortar along with the liver of the dogfish then put them in a pan with oil to fry with garlic and chopped parsley, and then adding the vinegar and cook over low heat for about 10 minutes.
In a baking dish lay the slices of catfish and cover with the sauce leaving marinate for about 4 hours. Serve cold.
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