From Wikipedia, the free encyclopedia
Buridda of cuttlefish and peas, a typical Ligurian dish
TypeFish stew
Place of originItaly
Region or stateLiguria
Main ingredientsFish, broth, tomato, onion, garlic

Buridda is a seafood soup or stew in Italian cuisine from Liguria, in Northern Italy.[1] Some preparations may be slow-cooked,[2] while others are cooked in a relatively short amount of time (9–10 minutes).[3] It has also been described as a stew,[2] or as similar in texture to a stew.[1][3]

Ingredients and preparation[edit]

Buridda's primary ingredients include seafood, fish broth, tomato, onion, and garlic.[3] Traditionally, the soup was served with gallette del marinaio (dry, round bread buns), which would be soaked in it.[3] In contemporary times, toasted bread may be used.[3] It may contain several types of fish, and additional seafoods may include eel, squid,[4] clams, or mussels.[3] Simple preparations may be cooked with only dried cod and potato.[4]


Buridda alla Genovese is a variation that is prepared with the same base ingredients, and may also include shrimp and octopus.[5] It has been described as a "traditional dish from Genoa".[5]

Cioppino is an Italian-American seafood stew invented in the 1800s in San Francisco by people from Genoa, and it is a type of Buridda.[6]

Buridda is related to bourride, a fish soup of Provence and the "Burrida" of Sardinia, a dish made of shark meat.

See also[edit]


  1. ^ a b Perfect Order. p. 74.
  2. ^ a b Soup: A Way of Life. p. 260.
  3. ^ a b c d e f A Ligurian Kitchen. p. 105.
  4. ^ a b Fish stews. Saveur Magazine. p. 69.
  5. ^ a b DK Eyewitness Travel Guide: Italy. p. 180.
  6. ^ Riely, Elizabeth (1988-04-24). "Fare of the Country; Cioppino: Fish Stew From the Pacific". The New York Times. ISSN 0362-4331. Retrieved 2023-04-12.