Classic Bourdeto Recipe

2022-11-10

By Yiannis Baxevanis

Greek Cuisine

Main Course

Bourdeto is a traditional spicy fish stew from Corfu, Greece. This easy recipe uses a mix of sweet and spicy paprika with tomato puree and red wine vinegar for a delicious flavor. 

How to make Bourdeto?

Bourdeto is traditionally made with a variety of local fish, such as scorpionfish, red mullet, and monkfish, which are simmered in a spicy tomato sauce made with garlic, onions, vinegar, red pepper flakes, and various herbs and spices. The dish is known for its rich, bold flavor and fiery spice level. 

High Protein Greek Fish Stew

 Add nutrients and protein, by including ingredients like beans, lentils, and leafy greens. To create a contrast, add sweet bell peppers, ripe tomatoes, and caramelized onions to balance out the spiciness with their natural sweetness and savory flavors.

Elegant Corfiot Cuisine

Bourdeto is often served with a side of boiled potatoes or crusty bread to soak up the flavorful sauce. It is a popular dish during the winter months and is often served at special occasions such as weddings and christenings.

Fishing the History of Bourdeto

A Greek fish stew that originated in the region of Epirus, which is in the northwestern part of Greece, along with the Ionian islands. It is particularly associated with the island of Corfu, where it is considered one of its signature dishes. 

Pitfalls on Bourdeto 

 Fish selection: Bourdeto is a traditional spicy fish stew from the island of Corfu in Greece. The challenge with Bourdeto is selecting the right type of fish for this dish. It's important to choose a firm and meaty fish that will hold up well in the stew, such as red mullet, rockfish, or snapper.

 Spiciness level: Bourdeto is known for its spicy flavor, which comes from a combination of red pepper flakes, garlic, and vinegar. The challenge is in finding the right balance between spicy and overpowering. Start with a small amount of pepper flakes and adjust to your liking as you go.

 Sauce texture: Bourdeto sauce is thick and rich, with a slightly chunky texture from the added vegetables. The challenge is in achieving the right consistency for your sauce. Some cooks prefer to blend the vegetables and sauce for a smoother texture, while others leave the sauce chunky for more texture.

 Cooking time: Bourdeto requires a long cooking time to allow the flavors to develop and the fish to become tender. The challenge is in finding the right balance between cooking time and not overcooking the fish. Aim for a cooking time of 30-40 minutes on low heat, stirring occasionally to prevent sticking.

 Serving suggestion: Bourdeto is commonly served with boiled potatoes or crusty bread to soak up the delicious sauce. The challenge is in finding the right accompaniment to complement the bold flavors of the stew. Try adding a simple salad or grilled vegetables to round out the meal.

Ingredients

• 1 kg fresh fish (scorpionfish, cod, or other white fish)

• 5 cloves garlic, finely chopped

• 1 large onion, chopped

• 1 cup tomato puree

• 1 tsp sweet paprika

• 1 tsp hot paprika

• 1 tbsp red wine vinegar

• 1 cup water

• 1/2 cup olive oil

• Salt and pepper to taste

• Fresh parsley for garnish

Instructions

1. Heat the olive oil in a pot and sauté the onion and garlic until soft and translucent.

2. Add the tomato puree, paprika, red wine vinegar, and water to the pot and mix until well combined.

3. Place the fish on top of the sauce in the pot and season with salt and pepper.

4. Cook over low heat for approximately 40 minutes or until the fish is cooked through and the sauce has reduced and thickened.

5. Garnish with fresh parsley and serve hot with bread.

Preparation Time 15 min

Cook Time 45 min

Total time 60 min

Nutrition Facts

Calories: 450

Fat: 30 g

Saturated Fat: 4 g

Carbohydrates: 11 g

Fiber: 3 g

Sugar: 5 g

Protein: 30 g

Regional Ingredients Variations of Bourdeto

Corfu, they may use scorpionfish instead of cod and flavor it with red pepper flakes, garlic, and onions, creating a dish known as "Bourdeto me Skorpios".

Lefkada, they may use grouper instead of cod and add some white wine and tomato sauce to the stew, creating a dish known as "Bourdeto me Mpampri".

Preveza, they may use swordfish instead of cod and add some green onions and red wine vinegar to the stew, creating a dish known as "Bourdeto me Xifias".

Igoumenitsa, they may use hake instead of cod and flavor it with fennel seeds and lemon juice, creating a dish known as "Bourdeto me Koli".

Parga, they may use red mullet instead of cod and add some bay leaves and white wine to the stew, creating a dish known as "Bourdeto me Barbouni".

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