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Greek

Bourdeto

The fiery red fish stew of Corfu: firm white fish simmered slowly with sweet onions, olive oil and a bold hit of hot paprika, with potato to soak up the peppery broth. No tomato — the colour and the heat come from the paprika alone.

Lunch & dinnerPescatarian25g+ protein8g+ fibre
47 min15 prep · 32 cookEasy623 kcalper serving
Bourdeto

Method

  1. Rinse the 200 g of scorpion fish steaks, pat them dry and season with 0.5 tsp of salt. Leave on a plate while you start the sauce — the salt firms the flesh so it holds together in the stew.
  2. Warm 1.5 tbsp of olive oil in a wide shallow pan over low heat. Add 1 thinly sliced onion and 1 clove of chopped garlic with a pinch of salt and cook gently for 8-10 minutes, stirring, until completely soft and translucent but not coloured — browning would spoil the clean red colour.
  3. Pull the pan off the heat and stir in 1 tsp of hot paprika and 1 tsp of sweet paprika so they bloom in the oil for a few seconds without scorching. Return to the heat, pour in 200 ml of water and add plenty of freshly ground black pepper.

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Per serving

623kcal
45gprotein
45gcarbs
31gfat
10gfibre

Computed from the ingredients against a food database, not estimated. The full nutrient table is in the app.

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