In Greek: μπουρδέτο, pronounced boor-THEH-toh (hard "th")
Bourthetto (bourdetto, bourdeto) is delicious made with tope (shark), cod or haddock, or scorpion fish (red or black), but those in the know say black is best. So here it is.
- 5 black scorpion fish
- 4 medium onions, finely chopped
- 1 tablespoon of tomato paste
- 2 tablespoons of red pepper
- 3 1/2 ounces of olive oil
- 3 1/2 ounces of water
- juice of 1 lemon
- 1 teaspoon of sea salt
Scale, gut and clean scorpion fish.
Heat the olive oil in a pot and add onion, red pepper, and salt. Sauté until the onion starts to soften. Dissolve the tomato paste in a little water and add to the pot. Continue cooking until the onion becomes soft and translucent, about 5-8 minutes. Add the water and when it comes to a boil, add the whole fish, larger at the middle and the smaller at the sides. Cover the pot and cook over medium heat for 15 minutes. Add lemon juice, remove from the heat, and serve.
Recipe: Dina Kaziani
Contributed by FT on the Road in Corfu and Mama's Kitchen