Recipe

Ligurian Burrida with Tomato and Fish

Mediterranean Delight: Ligurian Tomato and Fish Burrida

4.7 out of 5

Indulge in the flavors of Ligurian cuisine with this authentic recipe for Burrida. This traditional Italian dish combines the freshness of tomatoes with the delicate taste of fish, creating a harmonious blend of flavors that will transport you to the sunny shores of Liguria.

Soup› Seafood Soup› Burrida (Liguria)

European cuisine› Mediterranean cuisine› Italian cuisine

Preparation time

40 minutes

Cooking time

20 minutes

Total time

60 minutes

Yields

4 servings

Preparation difficulty

Medium

Suitable for

Mediterranean diet, Pescatarian diet, Gluten-free diet, Dairy-free diet, Low-carb diet

Allergens

Fish, Garlic

Not suitable for

Vegan diet, Vegetarian diet, Paleo diet, Ketogenic diet, Nut-free diet

Ingredients

500g (1.1 lb) firm white fish fillets (monkfish or cod) 500g (1.1 lb) firm white fish fillets (monkfish or cod)
Juice of 1 lemon Juice of 1 lemon
3 cloves of garlic, minced 3 cloves of garlic, minced
60ml (1/4 cup) white wine 60ml (1/4 cup) white wine
2 tablespoons olive oil 2 tablespoons olive oil
1 onion, finely chopped 1 onion, finely chopped
2 cloves of garlic, minced 2 cloves of garlic, minced
400g (14 oz) canned tomatoes, crushed 400g (14 oz) canned tomatoes, crushed
2 bay leaves 2 bay leaves
1 teaspoon dried thyme 1 teaspoon dried thyme
1 tablespoon chopped fresh parsley 1 tablespoon chopped fresh parsley
Salt and pepper to taste Salt and pepper to taste

Nutrition

Calories (kcal / KJ): 250 kcal / 1046 KJ
Fat (total, saturated): 10g, 2g
Carbohydrates (total, sugars): 10g, 5g
Protein: 30g
Fiber: 3g
Salt: 1g

Preparation

1.
In a shallow dish, combine the lemon juice, minced garlic, and white wine. Place the fish fillets in the marinade, ensuring they are well coated. Let them marinate for 30 minutes.
2.
In a large skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until they become translucent.
3.
Add the crushed tomatoes, bay leaves, dried thyme, and chopped parsley to the skillet. Season with salt and pepper to taste. Stir well to combine.
4.
Gently place the marinated fish fillets into the skillet, along with any remaining marinade. Cover the skillet and let the fish simmer in the sauce for about 15-20 minutes, or until the fish is cooked through and flakes easily with a fork.
5.
Remove the bay leaves from the sauce before serving. Serve the Burrida hot with crusty bread or polenta.

Treat your ingredients with care...

Fish — Ensure the fish fillets are fresh and of high quality. If monkfish or cod is not available, you can use other firm white fish such as haddock or halibut.
Tomatoes — Opt for canned crushed tomatoes of good quality to ensure a rich and flavorful sauce.
Herbs — If you have access to fresh thyme and bay leaves, use them instead of dried for an even more aromatic sauce.

Tips & Tricks

For a spicier version, add a pinch of red pepper flakes to the sauce.
Serve the Burrida with a side of steamed vegetables for a complete and nutritious meal.
If you prefer a smoother sauce, you can blend the tomato mixture before adding the fish.
Experiment with different types of fish to find your favorite combination of flavors.
Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to develop and intensify over time.

Serving advice

Serve the Ligurian Burrida hot, garnished with fresh parsley leaves. Accompany it with crusty bread or polenta to soak up the flavorful sauce.

Presentation advice

Present the Burrida in a shallow serving dish, allowing the vibrant red sauce and tender fish to take center stage. Sprinkle some chopped parsley on top for a pop of color.