Genoese fish stew (Burrida) from Italian Regional Cooking by Ada Boni

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Avocet on November 13, 2020

    Excellent. Used a little over a pound of rockfish, kept the other ingredients about the same. served with a side salad of cucumber, tomato and lettuce.

  • Gio on October 20, 2015

    Pg 89. This was absolutely delicious. We used fresh Monkfish from our CSF share, Followed the recipe precisely, made no substitutions. Filling, great texture from the walnuts and various vegetables The anchovies melted into the background but added to the overall umami. Perfect for today's chilly Autumn weather. I'll try it again with other fish listed in the intro.

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