Buridda is a traditional western Ligurian fish stew, made around the Cinque Terre. To serve six you'll need:

See Also

Cacciucco, Livorno's fish stew

Ciuppin, the progenitor of cioppino

La Galleria del Pesce, the Fish Gallery

Ingredients

• 3 pounds of mixed fresh fish (red mullet, angler fish, dogfish, drumfish, etc - things that are inexpensive and fresh)
  
• 1 1/4 pounds cuttlefish and/or and baby squid
  
• 1 pound onions
  
• 1 pound of fresh tomatoes
  
• 1 tablespoon olive oil
  
• 1/4 cup chopped parsley
  
• A pinch of dried oregano (no more)
  
• 3/4 cup dry white wine
  
• Salt and pepper to taste
  
• Slices of toasted Italian bread, for serving

• Prep Time: 60 minutes
• Cook Time: 35 minutes

• Total Time: 95 minutes

Preparation

Clean the mollusks, and slice all the fish, removing any bones you may find. Thinly slice the onions, and blanch, peel, and chop the tomatoes. Take a Dutch oven or other pot elegant enough to double as a serving dish, and lightly oil the bottom, then sprinkle it with half the tomatoes and onions. Salt and pepper lightly, then arrange half the fish over the vegetables. Add another tomato- onion layer, then another fish layer, then season again and sprinkle the top with the parsley, oregano and wine.

Cover and cook over a very low flame for about an hour, or until the liquid is mostly evaporated and the sauce has thickened. Occasionally shake the pot lightly but do not stir it, lest you make a mushy mess.

Serve the Buridda over slices of toasted Italian bread that have been rubbed with garlic.

The wine? Cinque Terre, a white made from the grapes grown on the terraced vineyards surrounding the five towns of the Cinque Terre.