Greek cuisine · Fish & Seafood

Bourdeto

Corfu's spicy fish stew: white fish simmers gently in a sauce of olive oil, onions, and plenty of paprika.

Ingredients · for 4 servings

• 800 g firm white fish fillet (e.g. cod fillet)
• 4 onions
• 2 tsp hot paprika
• 1 tsp sweet paprika
• 2 tbsp tomato paste
• 100 ml olive oil
• 1 lemon
• Salt, pepper
• 1/2 bunch parsley

Instructions

1. Pat the fish fillets dry, divide into four large pieces, salt lightly, and chill until needed; cut the onions into thin half-rings.
2. Warm the olive oil in a wide pot and sauté the onions over gentle heat for 10 min. until soft, without taking on any color.
3. Remove the pot from the heat and stir in both paprikas – this way they won't burn and the sauce stays bright red.
4. Add the tomato paste and 300 ml water, return to the heat, and let the sauce simmer uncovered for 10 min. until it thickens slightly.
5. Place the fish pieces side by side in the sauce and let simmer covered for 10–12 min.; don't stir, just swirl the pot.
6. Season with the lemon juice, salt, and pepper, sprinkle with parsley, and serve with white bread for dipping.