How much to cook buzara?

Bouzara is boiled for 30 minutes, the total cooking time will be 50 minutes.

How to cook red buzara

Seafood (shrimp, mussels, etc.) – 200 grams
White onion – 1 piece
Red onion – 1 piece
Carrot – 2 pieces
Tomato – 2 large
Garlic – 2 cloves
White wine – 200 milliliters
Parsley – 1 bunch
Olive oil – 8 tablespoons
Salt, ground pepper – to taste

How to cook red buzara
1. Peel white and red onions, as well as 2 carrots, finely chop and sauté in olive oil in a thick-walled saucepan or large vat for 7 minutes.
2. Cut two tomatoes, pour over a kettle of boiling water, peel and chop finely.
3. Rinse the bunch of parsley and chop.
4. Put half of the greens together with 2 peeled garlic cloves and prepared tomatoes in a saucepan with vegetables and cook for 20 minutes over medium heat, covered with a lid.
5. When the vegetable mass becomes almost homogeneous (for which you can also chop it with a blender), add 200 grams of thawed and washed seafood to the pan (first of all, start the shrimp), salt to taste and continue cooking under a closed lid.
6. As soon as the buzara boils, pour in 200 milliliters of white wine and cook for another 5 minutes without covering with a lid. Arrange the finished seafood dish on plates, season with pepper and garnish with parsley.

Tasty Facts

— Buzara is a traditional dish of seaside cuisine, its recipe has been passed down from generation to generation for many years. In fact, this is a sauce based on seafood. It is believed that this dish has its roots in Montenegro. However, it is very popular in Spain and Italy. In Russia, this dish is most often found as a soup. Buzaru is also used by some as a sauce for spaghetti.

– Depending on the color, Buzara is divided into red and white.

– For cooking Buzara, you can use one type of seafood, or several (shrimp, scallops, mussels, squid, etc.). At the same time, you need to put into the pan first of all those seafood that take the longest to cook.

– In the broth, in addition to carrots, onions and garlic, you can add celery, ground black pepper, bay leaf and other spices, as well as lemon.

– The dish is considered ready when the mussels are fully opened and give juice. If some of them have not opened, then it is best to remove them from the pan. As a rule, this indicates substandard seafood. Also, it is not recommended to cook buzara already from opened mussels. These sometimes come across when defrosting. This means that the mollusk in the shell was frozen while dead.

– As a drink for this dish, it is best to serve white wine, for example, Montenegrin dry wine “Krstac” (Krstac); homemade wine or liquor is also suitable.

– Buzara should be served hot along with a baguette so that you can dip the bread in a delicious sauce.