Ligurian Buridda (Italian Fish Stew)

From: ~Rita~

On Jan 15, 2006

I thoroughly enjoyed making this to eating this! I did have to make a couple of changes because of what I could buy and personal taste. I my diced veggies I added celery and an orange bell pepper. I added a bay leaf and 1 small chili pepper. I used 3 14 ounce cans of diced tomatoes, Shrimp Stock (2 Methods) Shrimp Stock (2 Methods) in place of fish stock, for the fish I used 3 pounds of flounder, and for the mussels 4 pounds littleneck clams. I did serve over bread but I would rather dip my bread into the broth. As for the other review of being overly fishy doesn't have to do with the recipe. I think the fish was just past it `s time of freshness. Thanks for the comforting meal.

From: KmartKlutz

On Aug 6, 2005

This burrida tasted just like the one my grandmother made! If i closed my eyes i would be back in Italy in her kitchen! It is NOT overly fishy, although at first glance it would seem that way. It is very important to use fresh seafood. Since the seafood only simmers for about 5-8 minutes the burrida does not take on a fishy taste. Thank you for posting an authentic Ligurian recipe. Well Done!

From: RecipeTsarina

On Aug 3, 2005

This didn't turn out to our taste. I understand it is a fish stew but it was still overly fishy. I think it needs some other seasoning to mellow it. Some of the seafood was overcooked, you should not add it all together. We didn't eat all of this.