Buridda alla Genovese

Ingredients

• 500g (1.1 lb) mixed fish fillets (such as cod, halibut, or sea bass), cut into chunks 500g (1.1 lb) mixed fish fillets (such as cod, halibut, or sea bass), cut into chunks
• 500g (1.1 lb) mixed shellfish (such as mussels, clams, and shrimp), cleaned 500g (1.1 lb) mixed shellfish (such as mussels, clams, and shrimp), cleaned
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 2 tablespoons olive oil 2 tablespoons olive oil
• 400g (14 oz) canned crushed tomatoes 400g (14 oz) canned crushed tomatoes
• 250ml (1 cup) fish or vegetable broth 250ml (1 cup) fish or vegetable broth
• 1/2 cup dry white wine 1/2 cup dry white wine
• 1 bay leaf 1 bay leaf
• 1 sprig of fresh thyme 1 sprig of fresh thyme
• 1 sprig of fresh rosemary 1 sprig of fresh rosemary
• Salt and pepper to taste Salt and pepper to taste
• Fresh parsley, chopped (for garnish) Fresh parsley, chopped (for garnish)

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 12g, 2g
• Carbohydrates (total, sugars): 12g, 6g
• Protein: 40g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until translucent.
2. 2.
   Add the crushed tomatoes, fish or vegetable broth, and white wine to the pot. Stir well to combine.
3. 3.
   Tie the bay leaf, thyme, and rosemary together with kitchen twine to create a bouquet garni. Add it to the pot.
4. 4.
   Season the broth with salt and pepper to taste. Bring the mixture to a simmer and let it cook for 10 minutes to allow the flavors to meld.
5. 5.
   Add the fish fillets to the pot and gently stir to submerge them in the broth. Cook for 5 minutes.
6. 6.
   Next, add the shellfish to the pot and cover with a lid. Cook for an additional 5 minutes, or until the shellfish have opened and the fish is cooked through.
7. 7.
   Remove the bouquet garni from the pot and discard.
8. 8.
   Serve the Buridda alla Genovese hot, garnished with freshly chopped parsley.

Treat your ingredients with care...

• Fish fillets — Ensure the fish fillets are fresh and of high quality. If using frozen fish, thaw it thoroughly before adding it to the stew.
• Shellfish — Scrub the shellfish thoroughly under cold water to remove any dirt or sand. Discard any shellfish that do not close when tapped or do not open after cooking.

Tips & Tricks

• Use a variety of fish and shellfish to add depth of flavor to the stew.
• Serve the Buridda alla Genovese with crusty bread to soak up the flavorful broth.
• Adjust the seasoning with salt and pepper according to your taste preferences.
• For a spicier version, add a pinch of red pepper flakes to the broth.
• Make sure to discard any shellfish that do not open after cooking.

Serving advice

Serve the Buridda alla Genovese in deep bowls, allowing guests to savor the aromatic broth and enjoy the tender seafood. Accompany it with a side of crusty bread for a complete and satisfying meal.

Presentation advice

Garnish each serving of Buridda alla Genovese with a sprinkle of freshly chopped parsley to add a pop of color. Serve the stew in beautiful ceramic bowls to showcase the vibrant colors of the seafood and the rich tomato broth.