Traditional Greek Bourdeto
Make this traditional Greek seafood dish with simple ingredients: tomato, onions and cod!
Servings
2~3
Prep Time:
10 min.
Cook for:
25 min.
Good For:
Lunches
Introduction
Traditional Greek Bourdeto
Bourdeto is a traditional fishermans’ dish from Corfu, an island off the northwestern coast of Greece. Originally meaning “broth,” bourdeto is influenced by Venetian, English, French and of course, Greek cuisine.
This dish is simple to make (it was considered a “poor man’s meal!”) but hearty and delicious! It’s also a great way to use cod fish which I’ve been finding a lot of at our local market, although you can use other white flakey fish and even octopus. The key to this dish is to sauté the onions well (the first step!). The onions serve as the sweet base for this dish.
Ingredients
- Tara (cod), 2 cuts
- Onion, 1/2
- Garlic, 2 cloves
- Potatoes (optional), 2
- Canned tomatoes, 1 can
- White wine, 1/2 cup
- Water, 1 cup
- Olive oil
- Parsley
- Salt
- Black pepper
- Paprika
- Chili powder
- Lemon
Sauté thinly sliced onion with olive oil at high heat until translucent (about 3 min.).
Add diced garlic, several dashes of salt, ground black pepper, paprika and chili powder and continue to sauté for another 3 min.
Pour in your canned tomatoes, water and white wine and mix well.
Add your potatoes (should be cubed). Omit this step if eating with rice.
Cover and simmer your bourdeto for about 20 min. until the potatoes are soft. Keep an eye out that your sauce doesn’t get too dry!
Pat your cod fillets dry with paper towels then cut in big chunks.
Add your cod fillets to your bourdeto and let it simmer for another 4 min, being careful not to dry out your fish.
Serve warm with a sprinkle of chopped parsley and freshly squeezed lemon juice. Add salt if needed!
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