📝 About This Recipe
Hailing from the emerald island of Corfu, Bourdeto is a legendary Venetian-influenced fish stew known for its deep crimson color and bold, spicy kick. Unlike traditional Greek lemon-based soups, this dish celebrates the intensity of high-quality paprika and rich olive oil to create a silky, concentrated sauce. It is a rustic, soul-warming masterpiece that perfectly captures the seafaring spirit of the Ionian islands.
🥗 Ingredients
The Fish
- 1.2 kg Scorpion Fish (or Red Snapper/Sea Bass) (cleaned, scaled, and cut into large chunks; heads kept for flavor)
- 1 teaspoon Sea Salt (for seasoning the fish)
- 1/2 teaspoon Black Pepper (freshly cracked)
The Aromatic Base
- 1/2 cup Extra Virgin Olive Oil (use a robust Greek olive oil)
- 3 medium Red Onions (very finely grated or processed into a paste)
- 3 pieces Garlic Cloves (minced)
The Spice and Liquid
- 3 tablespoons Sweet Paprika (high quality for color and depth)
- 1-2 teaspoons Hot Paprika or Cayenne (adjust according to heat preference)
- 1 tablespoon Tomato Paste (diluted in a little water)
- 1.5 cups Water (warm)
- 1/2 piece Fresh Lemon Juice (added at the very end)
👨🍳 Instructions
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1
Pat the fish chunks dry with paper towels and season them lightly with sea salt and black pepper. Set aside at room temperature while you prepare the base.
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2
In a wide, shallow pot (traditionally a 'tsikali'), heat the extra virgin olive oil over medium heat until shimmering.
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3
Add the grated red onions to the oil. Sauté them slowly for about 8-10 minutes, stirring frequently, until they become translucent and slightly caramelized. Do not let them brown too much.
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4
Stir in the minced garlic and cook for just 1 minute until fragrant.
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5
Add the sweet and hot paprika directly into the oil and onion mixture. Stir constantly for 30-60 seconds to 'toast' the spices, which releases their essential oils and deepens the color.
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6
Quickly add the diluted tomato paste and stir well to combine, ensuring the paprika doesn't burn.
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7
Pour in the warm water. Bring the liquid to a gentle boil, then reduce the heat to low and simmer the sauce uncovered for 10 minutes to thicken.
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8
Carefully place the fish pieces into the pot in a single layer. The liquid should partially submerge the fish; if not, add a tiny bit more warm water.
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9
Cover the pot and simmer on medium-low heat for 15-20 minutes. Avoid stirring with a spoon to prevent the delicate fish from breaking.
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10
Halfway through cooking, gently shake the pot by the handles to distribute the sauce over the fish.
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11
Once the fish is opaque and flakes easily with a fork, remove the lid. If the sauce is too thin, simmer uncovered for another 5 minutes until it reaches a velvety, 'melizato' consistency.
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12
Squeeze the fresh lemon juice over the fish and give the pot one final gentle shake. Remove from heat.
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13
Let the Bourdeto rest for at least 10 minutes before serving. This allows the flavors to settle and the sauce to thicken further.
💡 Chef's Tips
Traditionally, Scorpion fish (skorpina) is used for its firm, sweet flesh, but Monkfish or Grouper are excellent alternatives. Grating the onions instead of chopping them is the secret to a thick, emulsified sauce that clings to the fish. Never stir the pot with a spoon once the fish is added; only shake the pot horizontally to move the ingredients. If you prefer a milder version, reduce the hot paprika and increase the sweet paprika to maintain that iconic deep red color. Using a high-quality Greek olive oil is crucial, as the oil acts as a primary flavor carrier in this minimalist dish.
🍽️ Serving Suggestions
Serve with thick slices of crusty sourdough bread to mop up the spicy, oily sauce. Pair with a chilled glass of Corfiot Kakotrygis or a crisp Assyrtiko wine to cut through the richness. A side of boiled wild greens (horta) with lemon and oil provides a refreshing contrast to the heat. Traditionally, some locals serve Bourdeto over a bed of thick spaghetti, though bread is more common. Finish the meal with a small glass of Kumquat liqueur, a signature digestif of Corfu.