A Simple Burrida Recipe

2 min


Burrida Recipe: Dive into the Depths of Flavor

Burrida, a hearty Italian fish stew, is a journey for your taste buds. Imagine tender fish bathed in a rich tomato sauce, mingling with mussels, clams, and a hint of saffron. It’s a dish that whispers of the Mediterranean, perfect for a cozy night in or a special occasion.

But fear not, seafood lovers! Burrida is surprisingly easy to make at home. This recipe breaks down the steps for a delicious and authentic experience, minus the complexity.

Before We Begin: Burrida Fun Facts!

  • Burrida’s origins can be traced back to Liguria, a coastal region in northwestern Italy.
  • Traditionally, the stew incorporates a wider variety of seafood, including rockfish, monkfish, and even octopus.
  • The star of the show, saffron, is a spice prized for its subtle floral aroma and vibrant color.

Now, Let’s Cook!


  • For the Base:
    • 1 tablespoon olive oil
    • 1 onion, finely diced
    • 2 carrots, finely diced
    • 3 garlic cloves, minced
    • 1 (28-ounce) can crushed tomatoes
    • 4 cups fish stock (or vegetable stock for a vegetarian option)
    • 1/2 teaspoon dried thyme
    • 1 bay leaf
    • Salt and freshly ground black pepper, to taste
  • For the Seafood:
    • 1 pound skinless, white fish fillets (cut into bite-sized pieces) – cod, halibut, or tilapia work well
    • 1/2 pound mussels, debearded and scrubbed
    • 1/2 pound clams, rinsed and purged of sand
    • 12 large shrimp, peeled and deveined (optional)
    • Pinch of saffron threads
    • 1/4 cup chopped fresh parsley
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  1. Sauté the base: Heat olive oil in a large pot or Dutch oven over medium heat. Add the onions and carrots, and cook until softened, about 5 minutes. Stir in the garlic and cook for an additional minute until fragrant.
  2. Build the flavor: Pour in the crushed tomatoes, fish stock, thyme, and bay leaf. Season with salt and pepper to taste. Bring to a simmer and cook for 15 minutes, allowing the flavors to meld.
  3. Welcome the seafood: Carefully add the fish fillets, mussels, and clams (and shrimp, if using). Nestle the saffron threads on top. Gently simmer for 8-10 minutes, or until the fish is cooked through and the mussels and clams have opened. Discard any unopened mussels or clams.
  4. Fresh finish: Remove the bay leaf and stir in the chopped parsley.
  5. Serve and savor: Ladle the fragrant burrida into bowls and enjoy with crusty bread for dipping.

Tips for a Perfect Burrida:

  • Seafood Selection: Feel free to experiment with different types of white fish. Monkfish or sea bass would also be delicious choices.
  • For a richer flavor: You can add a tablespoon of tomato paste to the base when sautéing the vegetables.
  • Adjust the spice: A pinch of red pepper flakes can add a touch of heat.
  • Leftovers? Burrida tastes even better the next day! Simply reheat in a pot on the stovetop over low heat.
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Calorie count (approximate per serving):

This recipe yields roughly 4-6 servings. Here’s a breakdown of the estimated calorie count:

  • Fish – 200-250 calories per serving
  • Mussels & Clams – 50-75 calories per serving
  • Shrimp (optional) – 80-100 calories per serving
  • Vegetables & Base – 200-250 calories

Total estimated calories per serving (without shrimp): 500-600 calories.

Embrace the bounty of the sea! This easy burrida recipe is sure to impress your taste buds and transport you to the heart of the Mediterranean. So grab your favorite seafood and get cooking!

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Fiona Firewood
Fiona Firewood is our culinary adventurer who takes the kitchen outdoors. With a passion for open-flame cooking and campfire cuisine, Fiona's articles on ReVistaMash explore the art of cooking amidst nature. From sizzling skewers to gourmet camping recipes, Fiona invites readers to embrace the joy of al fresco dining and the unique flavors that only a campfire can impart.


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