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Cod, Salmon & Prawn 'Corfiot' Bourdeto

Abigail Carberry @abithewitterer

Bourdeto is an absolute favorite dish of ours whenever we visit Corfu, and since we have not been able to travel since early 2020, I was keen to find a traditional recipe to try. I originally found this recipe at https://corfu-greece.com and have amended it to turn it into this simple mid-week meal, which I also think would be fabulous served in a huge center dish for everyone to help themselves to at a dinner party or family meal.


This is my take on a Corfiot classic which is perfect with chunks of crusty bread to mop up the delicious sauce. I did this version with cod, salmon and prawns cut into chunks, but it works just as well with whole fillets or indeed a whole fish. Just keep pouring the sauce over the fish as it cooks. Enjoy!!


Ingredients

  • 2 small/medium cod fillets, cut into large chunks

  • 2 salmon fillets (if required remove skin and cut into large chunks)

  • 250g cooked prawns

  • 250g (1/2 carton) passata

  • 1 red pepper, thinly sliced

  • 1 medium tomato skinned and chopped

  • 1/4 -1/2 red onion, chopped fine (optional)

  • 1-2 tsp Chilli powder (depends on how hot you want it)

  • 1 tsp smoked paprika

  • Juice from 1/2 lemon

  • Chopped fresh parsley (or 1-2 tsp dried)

  • Extra virgin olive oil Directions

  1. Fry the onion in the oil for a minute to soften.

  2. Add the chopped tomato, passata, salt, chili powder, paprika, red pepper and a little hot water (approx. 1/2 cup) and simmer for 15 minutes. Taste sauce and add more salt/chili powder as required.

  3. Add the fish (if using fillet, it must be defrosted and washed). Add hot water, if needed, to half-cover the fish. Simmer uncovered for 10-15 minutes. Check occasionally to make sure fish is covered with the sauce. Spoon sauce from the pan over the fish every now and then to make sure fish is covered fully and staying moist. If using, add cooked prawns for the last 3-5 mins. Taste to check fish is done.

  4. Once the sauce has thickened, add parsley and lemon juice and move the pan gently to spread the lemon juice and the sauce evenly. Cover, switch off the heat and leave it on the stove for another minute.

  5. Serve with rice, potatoes or chunks of crusty bread.