Fisherman's Pot · Spicy Fish Stew
Bourdeto
Photo: Anagoria / Wikimedia Commons · CC BY-SA 4.0
It's one of the few Greek fish dishes built around real heat — the sauce leans on generous hot paprika, a legacy of Corfu's outward-facing trade links rather than mainland Greek cooking.
Firm white fish or scorpionfish is simmered in a thick, deep-red sauce of onions, olive oil and hot paprika until the sauce clings to the fish. Sold by the portion at harborside taverna counters and market fish stalls around Corfu Town.
Why it's made this way: Corfu's position on major Adriatic trade routes gave it earlier access to imported spices like paprika than much of the rest of Greece, and bourdeto is one of the clearest results of that head start.
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Part of World of Street Food — 690 dishes from 118 countries.
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