Fishermen’s soup becomes a titbit

Traditional buridda was a mixture of fish cut into small pieces. What remained in the fishermen’s net, stewed with olive oil, pine kernels, mushrooms, capers and parsley. More recent recipes also involve the use of mullets, curled octopus and angler-fish.
The most famous is cuttlefish buridda, which has reappeared on the menus of prestigious restaurants.

Ingredients for four people: a kilo and a half of cuttlefishes, 6 peeled tomatoes (or a spoonful of tomato concentrate), 400 g of fresh peas, already shelled, a minced onion, 2 cloves of garlic, celery, 20 grams dry mushrooms, 2 spoonfuls of minced parsley, 1 spoonful of desalinated capers, 1 glass of dry white wine, extra virgin olive oil, salt and pepper.

Preparation. Allow the mushrooms to soften in a bowl of lukewarm water. Clean the fishes and cut them into small pieces. In a saucepan heat three spoonfuls of oil and in it flavour a mince of onion, carrot, celery, garlic and parsley, then add the desalinated and boned anchovies, allow the vegetables to soften for 10 minutes. Then add the minced tomatoes, blending, and cook for a few minutes. Finally, put all the fishes together, leave them to get a flavour, then add the squeezed and minced mushrooms. Sprinkle it all with a little warm water, salt and pepper, and continue cooking on a high gas for about 15 minutes. The consistency, at the end, has to be creamy.