Burrida ligure recipe: Italian fish soup


This. Burrida ligure is an Italian-style fish soup from the Liguria region that can be prepared not only with cod, as in this case, but also with monkfish, conger eel and even red mullet. What is never lacking are the anchovies that are so characteristic in many Italian sauces.

The use of olives and capers in a soup that gives the dish a very Mediterranean character is also a bit surprising. Actually it is one of those soups that increasing the quantities a little or adding some potatoes can serve us as a unique dish.


For 4 people
  • Desalted cod 800 g
  • Canned anchovies 2
  • Ripe tomato 2
  • Onion 1
  • Marinated olives 80 g
  • Capers 25 g
  • Pinions 30 g
  • White wine 150 ml
  • Garlic clove 2
  • Leaf laurel 1
  • Milk 500 ml
  • Slice of bread to accompany 4
  • Dried oregano
  • Olive oil
  • Salt
  • Ground black pepper

How to make burrida ligure

Difficulty: Easy
  • Total time 45 m
  • Elaboration 5m
  • Cooking 40 m
  • Repose 4 h

We remove the skin from the cod and cut it into pieces, put it in a container with the milk and leave it for about 4 hours. After this time, we grate the onion and fry it in a saucepan with a little oil and minced garlic. Add the capers, pine nuts, olives, chopped tomatoes and chopped anchovies, mix well and let it fry for a few minutes.

Pour in the wine and let it evaporate over a high heat, lower the heat and let it cook for ten minutes.We remove the cod from the milk and let it drain, add it to the casserole along with the bay leaf and cover with water. Let it cook for about 15 minutes.

After this time, we taste the broth and season with salt and pepper. Serve accompanied by toasted bread slices, drizzled with a drizzle of oil and sprinkled with oregano.

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