Bourdetto is the most famous fish dish of Corfu. It is made with different sorts of fish (scorpion fish is said to be the best) cooked in a spicy tomato sauce, with or without potatoes.
The word derives, of course, from the venetian brodetto which is, however, a fish soup. It is usually cooked in the coastal villages of the Adriatic sea but I found no version with a spicy flavour. Marcella Hazan, an Italian-
In Corfu you can try bourdetto in almost every taverna and restaurant, but here I give you the traditional, authentic recipe, in case you want to recreate it at home!It is one of my favourite dishes because it is fairly easy and as a student it’s the only way to eat fish without feeling bored to spend hours in the kitchen!
The locals pay attention to the tomato sauce. If we want the bright red colour and a thick sauce it’s better to use tomato paste. And of course, be sure to use extra-virgin olive oil and buy a good bottle of wine to enjoy this recipe the best way!
- 1 kg of fresh fish
- 1 onion, finely chopped
- 1 star anise
- 4-5 seeds of allspice
- 1 bay leaf
- 2 cups water
- 1/2 cup of tomato juice
- 1/4 cup white wine
- 1/2 teaspoon of tomato paste
- 1 tablespoon of sweet paprika
- 1 tablespoon chopped parsley
- 4 tablespoons olive oil
- salt and pepper
1. Heat olive oil in saucepan and sauté the onion.
2. Add the fish, aniseed, allspice, bay leaf and parsley and stir with wooden spoon lightly for 2 minutes.
3. Add wine, allow the alcohol to evaporate, add the tomato juice and paste, water and paprika and allow to simmer for 15 minutes on low heat.
3. Remove fish and spices and place in a platter.
4. Crush the remains of the contents (you can use a blender), strain into another saucepan.
5. Add fish and spices to this juice, cover, simmer for another 10 minutes before serving.