Entree: Italy – Sardinia – Burrida (Sardinian fish stew in a garlicky walnut sauce)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 15 min

Total 35 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 1.5 lb (680 g) firm white fish (skate, dogfish, or cod), cut into pieces
- 1 cup (120 g) walnuts, toasted
- 2 slices (about 2 oz (60 g)) day-old crustless bread, torn
- 3 tbsp (45 ml) white wine vinegar
- 4 tbsp (60 ml) extra-virgin olive oil
- 3 garlic cloves, peeled
- 1/2 cup (120 ml) dry white wine
- 1 1/2 cups (360 ml) fish stock or water
- 1/4 cup (15 g) fresh parsley leaves, roughly chopped
- Zest and juice of 1 lemon
- Salt to taste
- Freshly ground black pepper to taste
- 2 tbsp (30 ml) olive oil for cooking
- Optional: 1 tbsp (15 g) capers, rinsed

Show original ingredient measurements

- 1.5 lb (680 g) firm white fish (skate, dogfish, or cod), cut into pieces
- 1 cup (120 g) walnuts, toasted
- 2 slices (about 2 oz / 60 g) day-old crustless bread, torn
- 3 tbsp (45 ml) white wine vinegar
- 4 tbsp (60 ml) extra-virgin olive oil
- 3 garlic cloves, peeled
- 1/2 cup (120 ml) dry white wine
- 1 1/2 cups (360 ml) fish stock or water
- 1/4 cup (15 g) fresh parsley leaves, roughly chopped
- Zest and juice of 1 lemon
- Salt to taste
- Freshly ground black pepper to taste
- 2 tbsp (30 ml) olive oil for cooking
- Optional: 1 tbsp (15 g) capers, rinsed

Instructions

1. Toast the walnuts in a dry skillet over medium heat until fragrant, about 3–4 minutes; cool slightly. Tear the bread and soak it in the white wine vinegar for 5 minutes, then squeeze out excess vinegar and reserve the soaking liquid.
2. In a food processor or mortar and pestle, blend the toasted walnuts, soaked bread, garlic, 4 tbsp (60 ml) olive oil, lemon zest, and a splash of fish stock to form a coarse but spreadable paste; season with salt and pepper and set aside.
3. Pat the fish pieces dry and season lightly with salt. Heat 2 tbsp (30 ml) olive oil in a wide sauté pan or shallow pot over medium heat. Add the fish and sear briefly on each side just to color, 1–2 minutes per side; remove and set aside.
4. Pour the white wine into the pan and deglaze, scraping up any brown bits. Add the remaining fish stock, the reserved vinegar-wine from the bread, and bring to a gentle simmer.
5. Return the fish to the pan, spooning some liquid over the pieces. Cover and simmer gently until the fish is just cooked through, about 6–10 minutes depending on thickness.
6. Stir the walnut-bread paste into the simmering broth in the pan, adding a little extra stock if necessary to loosen the sauce to a creamy consistency. Warm through gently for 2–3 minutes; do not boil vigorously.
7. Taste and adjust seasoning with salt, pepper, and lemon juice. Stir in chopped parsley and optional capers. Serve hot with crusty bread or boiled potatoes to soak up the walnut sauce.