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Red Corfu fish stew with white fish pieces, parsley, and lemon wedges in a wide pan on a wooden table

Corfu Fish Stew (Bourdeto) with Paprika and Onions

A one-pan Corfu fish stew with slow-cooked onions, paprika, and black pepper. White fish simmers in the red sauce for 8 minutes until it flakes.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Mediterranean
Calories: 394
Ingredients Method Notes

Ingredients
  

  • 800 g skinless white fish fillets (cod, hake, or haddock) cut into 5 cm / 2-inch pieces
  • 90 ml extra-virgin olive oil / 6 tbsp
  • 3 yellow onions large (about 700 g); thinly sliced
  • 5 cloves garlic sliced
  • 2 tbsp sweet paprika
  • 1 tsp hot paprika or 1/2 tsp cayenne
  • 1 tsp black pepper freshly ground
  • 1 tbsp tomato paste
  • 400 g crushed tomatoes / 14 oz can
  • 300 ml water / 1 1/4 cups
  • 1 tsp fine sea salt plus more to taste
  • 2 tbsp fresh parsley chopped
  • 1 lemon cut into wedges, for serving

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.