Stockfish Buridda: Traditional Recipe with Potatoes and Olives

Buridda is one of those recipes that smell of port cuisine and patience: a dish from Ligurian cuisine born to enhance what the pantry offered, turning stockfish into a warm, flavorful, and complete stew. No special effects in this Ligurian recipe, just carefully selected ingredients and a slow cooking that bonds the flavors. In this version, potatoes become part of the sauce, while Taggiasca olives and pine nuts add a smooth Mediterranean note. It is an ideal dish for cold seasons, perfect when looking for a “lean” but rich recipe, to serve with toasted bread and a certain satisfaction.

Stockfish Buridda stew

Stockfish stew with potatoes, peeled tomatoes, Taggiasca olives, and pine nuts: a warm and hearty Ligurian recipe, perfect in winter.

Print Recipe Vota la ricetta

Prep Time: 20 minutes minutes

Cook Time: 40 minutes minutes

Total Time: 1 hour hour

Course: Main courses

Cuisine: Ligurian cuisine

Servings: 4 persone

Attrezzature

• 1 pentola capiente
• 1 Coltello
• 1 Tagliere
• 1 Mestolo

Ingredients

• 500 gr stoccafisso ammollato
• 300 gr patate
• 1 nr cipolla
• 2 spicchi aglio
• 1 foglia alloro
• 200 gr pomodori pelati
• 100 gr olive taggiasche
• 50 gr pinoli
• 200 ml vino bianco secco
• q.b. olio extravergine di oliva
• q.b. sale
• q.b. pepe

Instructions

• In una pentola, soffriggi cipolla e aglio tritati con olio extravergine di oliva.
• Aggiungi lo stoccafisso a pezzi e fallo rosolare leggermente.
• Unisci le patate a cubetti, i pomodori pelati, la foglia di alloro, le olive e i pinoli.
• Sfuma con il vino bianco, regola di sale e pepe.
• Cuoci a fuoco lento per circa 40 minuti, finché le patate sono tenere e il pesce è ben cotto.
• Servi caldo, accompagnando con crostini di pane.

Notes

• Se lo stoccafisso è molto sapido, assaggia prima di aggiungere sale.
• I crostini sono quasi obbligatori: raccolgono il sugo e completano il piatto.

Conservazione

Si conserva in frigorifero per 1 giorno. Scalda in pentola a fuoco dolce con un goccio d’acqua se necessario.

Best way to serve it

Stockfish buridda is best right after it’s made, served piping hot. Pair it with croutons or toasted bread slices: it’s not just a detail, it’s part of the tradition and pleasure of the dish.

A little taste tip

For a stronger aroma, leave the bay leaf in during cooking until the end and remove it only before serving. Taggiasca olives and pine nuts complete the sauce with a soft and savory Mediterranean note.