Italian Talisman Italian Cook Book

Buridda (Genoa Style)

Another specialty from the northwest corner of Italy, this time from the city of Genoa, buridda is a seafood stew that can be found throughout the Ligurian region of Italy. What attracted me to this particular recipe was the combination of white wine and pine nuts that just screamed success. And it was. It’s rare for a fish recipe to find its way onto the blog but I couldn’t resist sharing this gorgeous photo directly from the cast iron.


1 1/2 lbs fish filets (sole, greyling, bass, mackerel, etc)
1 onion, sliced
1 tbsp parsley
3 tbsp olive oil
4 anchovy filets, minced
1 tbsp pine nuts
1 clove garlic, minced
1/2 tsp salt
1/2 tsp pepper
1/2 cup dry white wine


  1. Brown onions in olive oil in large cast iron or skillet. Add parsley, anchovies, pine nuts, and garlic. Cook for a few minutes longer.
  2. Season both sides of fish with salt and pepper then add to skillet and brown on both sides.
  3. Add wine and simmer until wine has evaporated completely. (Roughly about 15 minutes).