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 red pepper, which sets Corfu's version apart from the milder brodetto it was named after.
Firm white fish or scorpionfish is simmered in a thick, deep-red sauce of onions, olive oil and hot red pepper until the sauce clings to the fish. Served by the portion at harborside tavernas and simple eateries around Corfu Town.
Why it's made this way: Corfu spent four centuries under Venetian rule, and the dish's name comes from the Venetian brodetto, a fish stew — though the fiery red-pepper sauce is a local Corfiot twist.
More from Greece
Souvlaki (Σουβλάκι)
Koulouri (Κουλούρι)
Loukoumades
Spanakopita (Σπανακόπιτα)
Retsina (Ρετσίνα)
Kokoretsi
Part of World of Street Food — 3443 dishes from 118 countries.
Something wrong here? Tell us in the comments below.
Photo credits.