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Burrida ( Italian Seafood Soup )

Burrida is a soup or stew made with seafood from the north of Italy around Liguria, and this type of cooking is right up my street, lots of garlic, tomatoes, seafood, what's not to like?!!

Now this recipe can be made quite quickly, cooking the sauce and then adding the fish in at the end just to cook through

But i think this dish benefits from a long cooking time to really develop the flavours

This recipe will serve 6 people

Prep time 1 hour

Cooking time 2 hours

Shopping list

2 carrots, peeled and chopped

1 onion chopped

6 cloves of garlic chopped

A handful of fresh thyme leaves

A good splash of olive oil

2kg of well ripened plum tomatoes, skinned, deseeded and chopped

1ltr of fish stock

A good pinch of sugar

12 fresh mussels, cleaned and debeard

6 sea bass fillets

12 squid rings

12 large king prawns

6 big chunks of monkfish on the bone

A handful of fresh parsley chopped

A squeeze of fresh lemon


1. On a medium heat, gently cook the carrot, onion, garlic in a splash of olive oil, for about 5 minutes

2. Now add the tomatoes and the fish stock

3. Season well with salt and pepper, add a tablespoon of sugar

4. Now on a very low heat, cook this sauce for 2 hours with a lid on, stirring occasionally

5. After 2 hours add the fish and continue to cook gently for 5-7 minutes until the fish is cooked through

6. To serve, add the chopped parsley, a squeeze of lemon, and drizzle with a little more olive oil, and ladle into warm bowls

I'd just serve this with crusty bread and a good glass of something chilled

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