Spicy Corfiot seafood stew (Bourdetto)

Gourmet~Traveller

Cuisine: Italian

Serves: 6

Type: Seafood

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By Andy Harris

Ingredients

3 tbsp olive oil
2 medium-sized onions, peeled and thinly sliced
2 cloves garlic, peeled and finely sliced
100 ml dry white wine
2 tbsp tomato paste
1 tsp dried oregano
1 tsp cayenne pepper
½ tsp paprika
1 kg grey mullet fillets, or alternative firm fish fillets
2 tbsp finely chopped flat-leaf parsley
To serve: plain boiled long-grain rice

Preparation method

Serves 6

Heat the olive oil in a large frying pan over medium heat and sauté the onion and garlic for 5 minutes until softened. Add the wine, 100ml cold water, tomato paste, oregano, cayenne and paprika, and continue to cook over low heat for 8-10 minutes, stirring occasionally. Season generously with sea salt and freshly ground black pepper.

Carefully add fish fillets, using a little more water if necessary to just cover the fish, and simmer for 15-20 minutes or until the fish is tender and the liquid has thickened.

To serve, place the fish on a platter with the onions on top, ladling extra sauce over the mixture. Sprinkle with parsley and serve immediately with cooked rice.

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