Last updated on August 16th, 2025 at 08:54 pm
Bourdeto with Scorpionfish
Bourdeto is another Corfiot fish dish that comes from Venice. Traditionally, it is made with deep-sea fish, mainly scorpionfish, often paired with two or three small perches for better flavor. Variations include rhubarb or octopus.
Bourdeto
Our favorite Bourdeto is made with skate-fish or octopus, but here we present the authentic recipe using scorpionfish, as served by Nikos Belos at Klimataria restaurant in Benitses, Corfu. Simplicity, freshness, and tradition are the key to this dish.
Ingredients for 4 people
- 10 to 12 scorpionfish, cleaned of scales and offal, heads left intact
- 2-3 small perches, cleaned and with heads for stronger taste
- 1 large onion, chopped finely
- 1 large tablespoon sweet red pepper
- A pinch of hot red pepper
- 100 grams olive oil
- 100 grams fresh lemon juice (from freshly cut lemons)
Note: Some Corfiot villages add tomato sauce, but in Benitses, the original Bourdeto uses no tomato—the red color comes solely from the red pepper. Using tomato will change the dish from its authentic form.
Instructions
- Heat the finely chopped onion in the olive oil until soft.
- Add the sweet red pepper, hot red pepper, and remaining olive oil. Stir well.
- Pour in one large glass of water and bring to a boil.
- Add the fish and two more glasses of water, ensuring the fish is fully covered.
- Cook over medium heat until the water is almost fully reduced.
- Stir in the fresh lemon juice and cook for another minute.
- Remove from heat and serve immediately.
Warning: Scorpionfish have small, sharp bones. Traditional Bourdeto is served with bones intact for flavor, but you may remove bones before cooking if preferred. Other fish options like dogfish or chestnut can be used to avoid small bones. This recipe also works for codfish or octopus, optionally adding potatoes.
Discover more Corfiot recipes and explore the rich flavors of Corfu’s traditional cuisine.
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