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Buridda Stockfish with Vegetables and Mushrooms

  • 1 hour
  • Second Courses

Ingredients: Per 4 servings

  • some eel
  • monkfish
  • smooth dogfish
  • tub gurnard
  • some octopus
  • some cuttlefish
  • scorpion fish
  • 1 onion
  • 1 carrot
  • 1 stalk celery
  • 1 clove of garlic
  • 1 sprig parsley
  • salted anchovies to taste
  • dried mushrooms to taste
  • some tomato
  • all-purpose flour
  • extra virgin olive oil


Clean, bone and cut up the fish. In a large pan, arrange the chopped mixture of carrot, onion, celery, parsley (only the stalks, while the leaves, chopped, should be added at the last moment) garlic and abundant oil. Wash and bone the anchovies, and put them into the pan while the chopped mixture is becoming golden, until they dissolve into the sauce. At this point, add the fish to the pan. Meanwhile, soften the dried mushrooms in warm water, chop them up and add to the sauce, together with some tomatoes, peeled seeded and diced. Serve hot.