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Buridda Soup Recipe

Buridda Soup

Buridda is a traditional Ligurian seafood stew, rich with the flavors of the Mediterranean. Made with fresh fish, squid, clams, and mussels simmered in a tomato-based broth, it delivers a comforting and rustic experience. Serve it with crusty bread to soak up every drop of its flavorful broth — a perfect dish for seafood lovers.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 Servings
Course: Main Course, Soup
Cuisine: Italian
Calories: 350
Ingredients Method Notes

Ingredients
  

  • 3 tbsp olive oil
  • 1 medium onion chopped
  • 3 garlic cloves minced
  • 400 g peeled and chopped tomatoes
  • 1 liter fish stock
  • 300 g white fish fillets e.g., cod, halibut
  • 200 g squid cleaned and sliced
  • 300 g clams
  • 300 g mussels
  • 2 tbsp fresh parsley chopped
  • Salt to taste
  • Black pepper to taste
  • Crusty bread for serving

Method
 

  1. Heat olive oil in a large pot over medium heat. Add the chopped onion and sauté until softened (about 5 minutes). Stir in garlic and cook for 1 more minute.
  2. Add the chopped tomatoes to the pot. Cook for 10 minutes until slightly thickened. Season with salt and pepper, then add the fish stock.
  3. Bring the mixture to a gentle boil. Add the white fish and squid, simmering for 5 minutes. Add the clams and mussels and cook until the shells open and the seafood is tender.
  4. Remove from heat. Sprinkle with chopped parsley. Ladle the soup into bowls and serve hot with crusty bread or toasted polenta slices.

Notes

Use the freshest seafood you can find for the best flavor. You can substitute fish stock with vegetable stock, but seafood stock enhances authenticity. Leftovers taste even better the next day — store in the fridge for up to 2 days. Clean the clams and mussels thoroughly and discard any that don’t open after cooking. Add red chili flakes if you prefer a bit of heat.