📝 About This Recipe
Hailing from the emerald island of Corfu, Bourdeto is perhaps the most iconic Venetian-influenced dish in the Ionian Sea. This rustic, fiery stew transforms simple white fish into a masterpiece using a rich, velvety sauce defined by sweet and spicy paprika rather than tomatoes. It is a bold, soul-warming meal that captures the true essence of Greek island coastal cooking.
🥗 Ingredients
The Fish
- 2 lbs Scorpion fish or Red Snapper (cleaned, scaled, and cut into large chunks)
- 1 teaspoon Sea salt (for seasoning the fish)
- 1/2 lemon Lemon juice (freshly squeezed)
The Spicy Base
- 1/2 cup Extra virgin olive oil (high quality Greek oil preferred)
- 2 large Red onions (very finely diced or grated)
- 3 pieces Garlic cloves (minced)
- 3 tablespoons Sweet Paprika (high quality for color and depth)
- 1/2 to 1 teaspoon Cayenne pepper (adjust based on heat preference)
- 1 tablespoon Tomato paste (for body and acidity)
- 1.5 cups Hot water (or fish stock)
- 1/2 teaspoon Black pepper (freshly cracked)
Finishing Touches
- 1/4 cup Fresh parsley (finely chopped)
- 4 pieces Lemon wedges (for serving)
👨🍳 Instructions
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1
Begin by preparing the fish: Rinse the fish pieces under cold water, pat them dry with paper towels, and season generously with sea salt and a squeeze of lemon juice. Set aside at room temperature.
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2
In a wide, shallow pot (traditionally a heavy-bottomed sauté pan), heat the extra virgin olive oil over medium heat until shimmering.
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3
Add the finely diced onions to the pot. Sauté them slowly for about 8-10 minutes, stirring frequently, until they are soft, translucent, and just starting to caramelize.
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4
Add the minced garlic and sauté for another 1 minute until fragrant, being careful not to let it burn.
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5
Stir in the tomato paste and cook for 2 minutes, 'toasting' it against the bottom of the pan to deepen the flavor.
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6
Lower the heat slightly and add the sweet paprika and cayenne pepper. Stir constantly for 30 seconds to release the oils from the spices without scorching them.
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7
Pour in the hot water (or fish stock). Increase the heat to bring the liquid to a gentle boil, then reduce to a simmer.
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8
Let the sauce simmer uncovered for about 10-12 minutes until it begins to thicken and the oil starts to separate from the sauce.
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9
Carefully place the fish pieces into the simmering sauce in a single layer. Do not stack them; they need to be mostly submerged.
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10
Cover the pot with a lid and simmer gently for 15-20 minutes. The exact time depends on the thickness of your fish; it is done when the flesh flakes easily with a fork.
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11
Midway through cooking, avoid stirring the pot with a spoon to prevent breaking the delicate fish. Instead, gently shake the pot by the handles to distribute the sauce.
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12
Remove the lid for the final 5 minutes of cooking if the sauce needs further reduction. It should be thick and velvety, not watery.
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13
Taste the sauce and adjust the salt or heat levels. Remove from heat and let the dish rest for 5 minutes before serving to allow the flavors to settle.
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14
Garnish with fresh parsley and serve warm directly from the pot.
💡 Chef's Tips
Traditionally, Scorpion fish (Skorpina) is used for its firm, sweet flesh, but Red Snapper, Grouper, or Monkfish are excellent substitutes. Grating the onions instead of chopping them creates a smoother, more integrated sauce texture typical of authentic Bourdeto. Don't skimp on the olive oil; it emulsifies with the paprika and onion juices to create the signature 'rich' mouthfeel. If the sauce is too thin, remove the fish carefully and boil the sauce down on high heat for 3 minutes before reuniting them. Bourdeto is even better the next day as the spices penetrate deeper into the fish.
🍽️ Serving Suggestions
Serve with thick slices of crusty sourdough bread to mop up every drop of the spicy red sauce. A side of boiled potatoes or steamed wild greens (Horta) balances the heat perfectly. Pair with a crisp, acidic Greek white wine like an Assyrtiko or a chilled Robola from neighboring Kefalonia. A dollop of Greek yogurt on the side can help mellow the heat for those with a sensitive palate. Finish the meal with a slice of Corfiot Kumquat cake for a truly regional experience.