Buridda di pesce alla ligure
Instructions
Clean the mussels and all the fish cut into slices the angler fish, turbot and redfish.
Finely slice the onions, peeled and chopped tomatoes.
In an earthenware dish (or enamelled cast iron) put a little oil on the bottom, then half of the onions and tomatoes, add salt and pepper and spread the pieces of fish and shellfish to form a first layer.
Sprinkle with the remaining onions and tomatoes and place the remaining fish, returning to salt and pepper in the right measure.
Sprinkle chopped parsley and oregano, sprayed with white wine and remaining olive oil and place on the stove for cooking that must be very low and focus to pan covered, without ever turning the mixture.
When the liquid is small you will serve in the same baking pan accompanying with slices of toasted bread.
Ingredients and dosing for 4 persons
- 1500 g of assorted fish (anglerfish (monkfish), flounder, scorpion fish, red mullet)
- 500 g of squid and cuttlefish
- 500 g of onions
- 500 g of fresh ripe tomatoes
- 1 handful of chopped parsley
- 1 pinch of oregano
- 100 g of olive oil
- 1 glass dry white wine
- Salt
- Pepper
- Some slices of toasted bread