Corfiot Fish Stew (Bourdeto)
Μπουρδέτο BourdetoSay it: boor-DEH-toh
Bourdeto is a traditional spicy fish stew from the island of Corfu in Greece's Ionian Sea. Fresh local fish is gently simmered in a vibrant sauce of tomato, onion, garlic, and plenty of hot red paprika, creating a bold, peppery flavor that reflects the island's Venetian and Italian influences. It is typically enjoyed as a main course on weekends or feast days, served straight from the pot with plenty of crusty bread to soak up the rich, fiery sauce.
Corfiot Fish Stew (Bourdeto)
Μπουρδέτο, Bourdeto
Pronounced boor-DEH-toh
- Serves
- 4
- Prep
- 20 min
- Cook
- 45 min
- Total
- 1 hr 5 min
- Level
- Medium
Also nut-free and egg-free.
Allergens: contains fish. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
Method
Heat the olive oil in a large, wide pot over medium heat. Add the chopped onions and cook, stirring often, until soft and translucent, about 8 minutes.
Stir in the minced garlic and cook for 1 minute until fragrant. Add both the sweet and hot paprika and stir for 30 seconds to bloom the spices without burning them.
Pour in the white wine, increase the heat, and let it bubble until reduced by half, about 3 minutes.
Add the crushed tomatoes, fish stock or water, bay leaves, oregano, 1 teaspoon salt, and several grinds of black pepper. Bring to a gentle simmer and cook uncovered for 15 minutes so the sauce thickens slightly.
Season the fish pieces with salt, pepper, and half the lemon juice. Gently nestle the fish into the sauce, spooning some sauce over the top. Cover and simmer on low heat for 12–18 minutes until the fish flakes easily but is still moist.
Taste the sauce and adjust salt, pepper, or hot paprika if needed. Remove the bay leaves.
Sprinkle with chopped parsley and the remaining lemon juice just before serving.
Serve hot directly from the pot.
Regional variants
Some island cooks add sliced potatoes or carrots to the sauce for a heartier version, while others finish with a splash of ouzo instead of lemon.
Cook's notes
- Use the freshest fish possible; in Corfu they often use local scorpionfish or rockfish, but any firm white fish works well.
- The level of heat is traditionally quite high—start with 1 teaspoon hot paprika and add more at the end if you like it fiery.
- Do not stir the fish vigorously once added; gentle shaking of the pot helps keep the pieces intact.
Serve with
Crusty bread and a simple green salad; pair with chilled white wine such as Robola or Assyrtiko.
Make ahead and storage
The sauce can be made a day ahead and refrigerated. Reheat gently, then add the fresh fish just before serving.
