A Spicy Seafood Classic from Corfu

Bourdeto is one of the most iconic dishes of the Ionian Islands, especially in Corfu. This fiery seafood stew traces its roots to Venetian cuisine, brought to the region during centuries of Venetian rule. The name “Bourdeto” comes from the Italian brodetto, meaning “broth,” which hints at the rich, spicy sauce that defines the dish.

Traditionally, Bourdeto is made with scorpionfish (known locally as skorpios), prized for its firm texture and deep flavor. However, depending on availability, cod, grouper, or other sturdy white fish are also used. The fish is simmered slowly in a sauce made from olive oil, onions, garlic, and tomatoes, with a generous dose of hot and sweet paprika that gives the stew its signature kick. Some cooks finish it with a splash of lemon juice to brighten the flavors.

Bourdeto is best enjoyed hot and fresh, typically served with crusty bread to soak up the richly spiced sauce. In some variations, it’s accompanied by boiled potatoes, which help to mellow the heat and make the dish more filling. A chilled glass of white wine is the perfect pairing, balancing the bold, tangy, and spicy flavors of the stew.

Whether tried in a seaside taverna or homemade in a rustic kitchen, Bourdeto is a bold expression of Corfu’s culinary identity—simple, fiery, and unforgettable.

Photo Credits 

Wikipedia – By Anagoria – Own work, CC BY-SA 4.0