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Corfu fish stew, called bourdeto, is a red, peppery stew from the Greek island of Corfu. Onions cook slowly in olive oil, paprika and black pepper go in, and pieces of white fish simmer in the sauce until they flake.
It tastes warm and a little spicy, with sweetness from the onions. The heat builds as you eat, but you can tone it down by using less hot paprika.
On Corfu, bourdeto is traditionally made with scorpionfish. That’s hard to find in many places, so I use cod or hake here. This is a simplified home version, not a strict island recipe.
The onions take the longest, about 15 minutes. After that it’s one pan and about 25 more minutes, and you’ll want bread for the sauce.
Why You’ll Love This Recipe
- Everything cooks in one pan, so cleanup is quick
- Slow-cooked onions give the sauce natural sweetness
- You control the heat by adjusting the hot paprika
- Uses easy-to-find white fish instead of scorpionfish
Ingredient Notes
- White fish: Cod, hake, or haddock all work. Monkfish is firmer and also holds up well. Use skinless fillets so the pieces don’t fall apart in the sauce.
- Paprika: Sweet paprika is the main flavor, so use one that smells fresh and fruity. If you don’t have hot paprika, use 1/2 tsp cayenne.
- Yellow onions: You need a lot of them, about 700 g. They cook down to a soft, sweet base, so don’t cut back.
- Olive oil: Use a mild extra-virgin olive oil. The sauce is oil-rich on purpose, and it carries the paprika flavor.
- Crushed tomatoes: Canned crushed tomatoes keep the sauce smooth. In summer you can grate 4 ripe tomatoes instead and skip the can.
Corfu Fish Stew (Bourdeto) with Paprika and Onions
Ingredients
Method
- Pat the fish dry with paper towels and cut it into 5 cm / 2-inch pieces. Keep it in the fridge while you make the sauce. Slice the onions thin and slice the garlic.
- Heat the olive oil in a 30 cm / 12-inch deep sauté pan over medium-low heat. Add the onions and 1 tsp salt. Cook for 15 minutes, stirring every few minutes, until the onions are soft and light golden.
- Add the garlic and cook for 1 minute. Stir in the sweet paprika, hot paprika, black pepper, and tomato paste, and cook for 1 minute, stirring the whole time. Paprika burns fast and turns bitter, so keep the heat at medium-low and move on right away.
- Pour in the crushed tomatoes and water, and stir well. Bring to a gentle simmer, partly cover the pan, and cook for 15 minutes, until the sauce is thick enough to coat the back of a spoon.
- Place the fish in the sauce in a single layer and spoon some sauce over the top. Cover and cook at a gentle simmer for 8 minutes, until the fish is opaque all the way through, flakes easily with a fork, and reads 145 F / 63 C in the thickest piece. Don't stir. Shake the pan gently instead.
- Take the pan off the heat and let it sit covered for 5 minutes. Taste the sauce and add a pinch of salt if it needs it. Sprinkle with parsley and serve with lemon wedges.
Notes
- Cook the onions the full 15 minutes so the sauce turns sweet.
- Stir the paprika for only 1 minute before adding the tomatoes.
- Shake the pan instead of stirring once the fish is in.
- Let the stew sit covered for 5 minutes before serving.
Tips for Success
- Slice the onions thin and even so they melt into the sauce instead of staying in chunks.
- Keep the heat at medium-low while the onions cook so they soften evenly and turn light golden.
- Taste the sauce before the fish goes in, then adjust the salt and hot paprika while it’s easy to do.
- Fit the fish in a single layer in the pan and spoon sauce over the top so it cooks evenly.
- Check the thickest piece with a thermometer, and stop cooking when it reads 145 F / 63 C.
Variations
- Add 400 g waxy potatoes cut in 2 cm cubes with the tomatoes. They need the full 15 minutes of simmering before the fish goes in.
- Make it milder by skipping the hot paprika and using 3 tablespoons of sweet paprika in total.
- Swap 300 g of the fish for peeled shrimp and add them for the last 3 to 4 minutes of cooking.
Storage and Reheating
Leftover Corfu fish stew keeps in an airtight container in the fridge for 2 days. Let it cool for no more than 2 hours at room temperature before you put it away.
Reheat it in a pan over low heat, covered, for 5 to 8 minutes, until steaming hot. Add a splash of water if the sauce has thickened, and don’t let it boil, since that dries out the fish.
For longer storage, make the sauce through step 4 and freeze it for up to 3 months. Thaw it overnight in the fridge, bring it to a simmer, and cook fresh fish in it.
Serving Suggestions
Bourdeto is best served hot from the pan after its 5 minute rest. Put the pan on the table and let everyone spoon the fish and sauce into shallow bowls.
Crusty bread or stovetop Greek yogurt flatbreads are the easiest side, because you’ll want to mop up the sauce. Boiled potatoes, crispy roasted Greek potatoes, or plain white rice work too.
A simple green salad dressed with lemon juice and a little olive oil balances the heat. A squeeze of lemon over the stew itself brightens the paprika.
FAQ
Why does my bourdeto taste bitter?
Bitter bourdeto almost always means the paprika scorched. Paprika has a lot of sugar and burns in seconds in hot oil. Add it to the onions over medium-low heat, stir for 1 minute, and pour in the tomatoes right away. If it already tastes bitter, a pinch of sugar helps a little, but it can’t fully fix it.
Can I use frozen cod or hake instead of scorpionfish in Corfu fish stew?
Yes, frozen cod or hake works well, and so does haddock or monkfish. Thaw the fish fully in the fridge overnight and pat it dry so it doesn’t water down the sauce. Scorpionfish is the classic fish, but firm white fillets hold their shape in the 8 minutes of simmering.
Can I freeze Corfu bourdeto?
Freeze the sauce, not the finished stew. The onion and paprika base keeps well for up to 3 months, but cooked fish turns dry and mealy after freezing. Thaw the sauce overnight in the fridge, bring it to a simmer, and add fresh fish for the last 8 minutes.
What goes well with Corfu fish stew?
Crusty bread is the usual choice, because you need something to mop up the sauce. Boiled potatoes or plain rice also work, and a simple green salad with lemon juice balances the heat. I skip heavy sides, since the stew already has plenty of olive oil.
Is bourdeto gluten free and dairy free?
Yes, the stew itself is gluten free and dairy free. It only uses fish, onion, olive oil, tomatoes, and spices. Serve it with rice or boiled potatoes instead of bread for a fully gluten free meal, and check the label on your canned tomatoes and paprika for added ingredients.
What is the difference between bourdeto and kakavia?
Bourdeto is a thick, red stew with lots of onion, paprika, and black pepper. Kakavia is a Greek fisherman’s soup that is usually brothier and often finished with lemon. So bourdeto is spicier and heavier on the sauce, while kakavia is lighter.