AtCorfu Travel Blog

Bourdeto – Traditional Corfu Spicy Fish Stew

Bourdeto is one of Corfu’s most iconic dishes, a spicy fish stew that came to the island during Venetian times.

Traditionally, it’s prepared with deep-sea fish like scorpionfish, often combined with a few small perches for extra flavor.

Every village has its own variation, but in Benitses and the southern part of Corfu, the authentic recipe is made without tomato – the vibrant red color comes only from sweet and hot red pepper.

While scorpionfish is the classic choice, you’ll also find Bourdeto made with skate, cod, dogfish, or even octopus.
Each version reflects Corfu’s fishing tradition, where the catch of the day defined the recipe.

Ingredients (serves 4)

1. 10–12 scorpionfish, cleaned (keep heads for flavor)
2. 2–3 small perches, cleaned, heads intact
3. 1 large onion, finely chopped
4. 1 heaped tablespoon sweet red pepper
5. A pinch of hot red pepper (adjust to taste)
6. 100 g extra virgin olive oil
7. 100 g fresh lemon juice (from ripe lemons)

Note: In some Corfiot villages, tomato paste is added. But in Benitses, the authentic version is strictly without tomato.

Cooking Instructions

1. In a wide pot, heat olive oil and soften the chopped onion.
2. Add the sweet and hot red pepper, stirring until fragrant.
3. Pour in one glass of water and bring to a gentle boil.
4. Place the fish in the pot, add two more glasses of water to cover them fully.
5. Simmer over medium heat until the liquid reduces into a thick, spicy sauce.
6. Add the fresh lemon juice, stir gently, and cook for another minute.
7. Serve immediately with bread to soak up the fiery sauce.

Tips & Variations

• Scorpionfish Bones: This fish has small, sharp bones. Traditionally it’s served whole, but you can carefully remove bones before cooking if serving to children.
• Alternative Fish: Dogfish, cod, or even skate are excellent substitutes, offering fewer bones but keeping the flavor.
• Octopus Bourdeto: A popular alternative, often with potatoes added to balance the spice.
• Spice Level: Adjust the hot red pepper to your liking – Bourdeto is meant to be spicy, but it shouldn’t overpower the fish.

Frequently Asked Questions

Does authentic Corfu Bourdeto use tomato?
No. The traditional recipe from Benitses and southern Corfu uses only red pepper for color. Adding tomato is a modern variation found in other villages.

What is the best fish for Bourdeto?
Scorpionfish is the classic choice, but cod, skate, and dogfish are common substitutes. Octopus is also used for a special twist.

Is Bourdeto always spicy?
Yes, but the heat is adjustable. The key is balancing sweet and hot red pepper to highlight the fish without overwhelming it.

Discover more Corfiot recipes and traditional dishes in our Corfu Cuisine hub.

Pastitsada Recipe – Corfu’s Most Famous Dish

Pastitsada is more than just food in Corfu — it’s a Sunday tradition, a wedding dish, and the ultimate comfort meal.

This rich, slow-cooked stew with pasta and spices is the island’s signature dish, loved by locals and visitors alike.

Traditionally made with rooster, but often prepared with beef or chicken, it’s a dish that tells the story of Corfu’s Venetian past and its unique blend of flavors.

Ingredients

1. 3 large onions (essential for the sauce)
2. 1.5 kg rooster, beef, or chicken
3. 200–250 g tomato paste
4. 100 g extra virgin olive oil
5. 50 ml red wine
6. 1 tablespoon sugar
7. 1 kg pasta (thick macaroni, bucatini, or penne)
8. Grated kefalotyri or Parmesan cheese
9. 1 tablespoon Spetseriko spice mix (see below)
10. Salt and pepper to taste
11. Water as needed

Spetseriko – The Secret Spice Blend

Spetseriko is what makes Pastitsada unique. Each family has its own recipe, but the mix usually includes:

1. 10 g ground clove
2. 50 g cinnamon
3. 50 g nutmeg
4. 70 g sweet paprika
5. 50 g cumin
6. 20 g hot pepper (Bukovo), or more to taste
7. 100 g sweet red pepper (sweet Bukovo)
8. 20 g mixed spice
9. 30 bay leaves, crushed
10. 25 g black pepper

These quantities make enough for several uses. Store the mix in a glass jar, away from light and moisture.

Cooking Instructions

1. Cut the rooster (or meat) into 4–5 large pieces.
2. Finely chop or blend the onions for a smooth sauce.
3. Heat olive oil in a large pan and sear the meat until lightly browned.
4. Add onions and sauté together with the meat.
5. Pour in red wine and cook until the alcohol evaporates.
6. Add tomato paste and enough hot water to cover the meat.
7. Stir in sugar, salt, and one teaspoon of Spetseriko.
8. Simmer gently for about 2 hours, stirring occasionally.
9. Cook the pasta just before serving — bucatini or thick macaroni is traditional.
10. Serve the meat and rich sauce over pasta, topped with grated kefalotyri.

Tips & Variations

• Rooster vs Beef: In villages, Pastitsada is almost always made with rooster. Beef is a more modern substitute, while chicken makes a lighter version.
• Pasta Choice: Thick bucatini or Corfiot “pastitsada macaroni” is the classic pairing, but penne or spaghetti work too.
• Spice Balance: Adjust the hot pepper in the Spetseriko for a mild or fiery result.
• Serving Idea: Pair Pastitsada with a glass of Corfiot red wine for an authentic experience.

Frequently Asked Questions

Can I make Pastitsada without wine?
Yes, but the wine adds depth. You can replace it with a splash of vinegar or simply skip it for a milder taste.

What is the difference between Pastitsada and Italian ragù?
The use of Spetseriko spices and the slow simmering make Pastitsada uniquely Corfiot. It’s richer and more aromatic than a standard ragù.

Is rooster easy to find?
In Corfu villages, yes. Outside Greece, beef is the most common substitute.

Discover more Corfiot recipes and traditional dishes on our main Corfiot Cuisine page.