Burrida alla Genovese from Mediterranean Seafood by Alan Davidson
Here is the recipe for this splendid dish as made in Genoa. It can be adapted, according to the seafood available; but for the Genoese it is essential to include angler-fish, octopus and squid. You...
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Ingredients
- 3 tbs olive oil
- 50 g (2 oz) streaky bacon (lardo), chopped
- 1 small onion, chopped
- 1 small carrot
- half a stick of celery
- 1 clove garlic
- 1head parsley, finely chopped
- 3 anchovy fillets, chopped
- 450 g (1 lb) tomatoes, peeled and chopped
- fresh basil, chopped
- salt
- pepper
- 150 ml (5 fl oz) white wine
- about the same amount of warm water
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