See Also: Genoese fish stew or burrida(recipes)
Fish stew(recipes)
California Fish Stew(recipes)
Winter fish stew(recipes)
Catalan fish stew(recipes)
Oriental Fish Stew(recipes)
Elegant Fish and Seafood Stew(recipes)
Caldeirada (Portuguese monster fish stew)(recipes)
Genoese(dictionary)
stew(1)(dictionary)

Genoese fish stew or burrida (recipes)








Serves 6-8



Preparation time

less than 30 mins



Cooking time

30 mins to 1 hour

















Ingredients



Choice of fish:-scorfano or pesce cappone; gallinella; pesce prete; pescatrice or boldro; eel or conger; scorfano rosso; octopus, inkfish, nocciolo or palombo; sugherello. 450g/1lb tomatoes, peeled and chopped290ml/½ pint freshly made tomato sauce1 tbsp tomato purée diluted with water10g/½oz dried mushrooms, soaked a few minutessmall chopped onionhalf a carrot, choppedsmall piece of celery, choppeda clove of garlic, crushedparsley, chopped2 or 3 anchovy fillets50ml/2fl oz olive oilsaltpepperbasil



Method



1. To make the broth, heat about 50ml/2fl oz olive oil in a wide saucepan. Put in a small chopped onion and let it brown slightly. Add half a carrot, a small piece of celery, a clove of garlic and some parsley, all chopped small, and 2 or 3 anchovy fillets cut in pieces. After 5 minutes add 450g/1lb of peeled and chopped tomatoes, or 290ml/½ pint of freshly made tomato sauce, or 15g/1 tbsp of tomato purée diluted with water, and 10g/½oz of dried mushrooms which have been soaked a few minutes in water. Season with salt, pepper, and a little basil, and add a little water to the broth.2. If octopus and inkfish are to be part of the burrida they should be put in while the broth is cooking and simmered a good 30 minutes. 3. Now add a selection of fish, cut into thick slices, and cook for about 20 minutes.