Burrida alla Sarda from Mediterranean Seafood by Alan Davidson
There are many kinds of burrida in Sardinia; but none seems to have more than a tenuous connection with the French bourride.
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Ingredients
- 1½ kg (3¼ lb) dogfish or ray or skate
- 300 ml (10½ fl oz) white wine vinegar
- half a lemon, thinly sliced
- salt
- 250 ml (9 fl oz) olive oil
- 2 cloves garlic, pounded
- 550 g (1¼ lb) tomatoes, peeled and seeded
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