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Corfu Bourthetto
Corfu Bourthetto: Scorpion Fish in a Spicy Red Sauce  
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). 
  • 2 scorpion fish
  • 1 large onion, finely chopped
  • 3-4 cloves of garlic
  • 2 leaves of laurel
  • 2 tablespoon of tomato paste
  • 1 glass of chopped fresh tomato
  • ½ tablespoons of red pepper
  • ½ tablespoons of paprica
  • 1 glass of Greek corfu Olive Oil
  • ½  teaspoon of  salt and white pepper

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 the fresh tomato and add to the pot. Continue cooking until the onion becomes soft and translucent, about 10 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 10- 15 minutes. remove from the heat, and serve. 
You can serve it with some fresh potatoes. Just add the potatoes 10 minutes before the scorpion fish in the pot.

by Alexi’s restaurant Agios Gordios, Corfu
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