Wednesday, June 21, 2006

Burrida ( - Dogfish - )

This specialty is Sardinia's version of the mainland's Burrida fish stew. An excellent way of dressing fish from the shark and skate family. In sardinia we prefer "Gattuccio"(Scyliorhinus Canicula), a little dogfish (50 - 60 cm) we can find in our sea.
The fish is poached in an aromatic broth with onion, carrot, celery, parsley, and a wedge of lemon, then served with a flavorful garlic sauce stretched with mild vinegar and thickened with crushed pine nuts or walnuts.

  • 1 kg and ½ of lesser spotted dogfishes
  • 200 gr. walnuts or pine nuts
  • extra-virgin olive oil
  • parsley, garlic, vinegar,salt,onion,carrot,lemon.


Carefully remove the liver from the dogfish and put it aside. After taking off the head, wash the fish properly and cut it into pieces that you will boil in a pan covered with water and a bit of salt, the onion (cut in pieces), the carrot, a bit of parsley and 4 slices of lemon. Cover the pan, take it the ebullition point and let cook slowly. Drain the fish and put it in a pot. In the meantime, shell the walnuts, put the kernels in a mortar in order to obtain a flour.In a terracotta saucepan, put the garlic, and once brown, add two vinegar spoons and let it evaporate, adding ½ a glass of water.Then remove the garlic, add the liver, parsley and the “walnut flour”, and let the all become tasty, stirring for couple of minutes.Turn of the fire, and let cool down. Drain the fish and put it in a pot or on a serving tray and once cool pour the sauce on it. Prepare this dish at least a day before serving, so that the fish can absorb the sauce.


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