Bourdeto is a wonderfully easy but delicious stew from Corfu; my version uses whole sea bass on the bone, cooked in a paprika-rich broth.
This recipe takes around 50 minutes to cook and prepare, but it is very easy, featuring just three ingredients to chop, so long as you use a prepared fish.
Sea Bass Stew
My love of cooking and eating fish is far from being hidden under a bushel!
I have well over 130 fish and seafood recipes on my website that range from classic British chip shop style fried battered fish to a wonderful Indian mackerel curry and Hungarian harcsapaprikas.
But one thing that is largely missing here, much to my chagrin, is fishy stews. All I have to date is a Basque fish stew called Marmitako.
It's not because I don't like them, but the logistics of making fish stew for two are a step too far for me.
Bourdeto is a fish stew/soup from Corfu, and rather than using lots of different types of fish, it typically uses whole fish on the bone, and I chose sea bass.
Traditionally made with scorpion fish, it is a dish that was originally taken from a Venetian idea, and the name is a nod to the word "brodo," which means broth/stock.
And that is what this beautifully simple dish is: fish cooked in a paprika broth.
It is an incredibly easy dish to make, and despite its relatively short ingredient list, it tastes incredible!
Frequently Asked Questions
Can I use a different type of fish?
Yes, any bone-in and relatively small fish would work well.
Traditionally, this is made with scorpion fish, something not seen in the UK. But I have tested this with red and grey mullet, gurnard and sea bream, and they all work beautifully.
Can I cook the fish with the head on?
Yes, however, you will likely need a larger pan and, as a result, more water, which will necessitate more seasoning.
Can I use boneless fish?
I personally would not make this with boneless fish because tit cooks too quickly and risks being overcooked.
How would I make this with potatoes in the broth?
If you want to cook potatoes in the broth, add them at stage 6 in my recipe. Then, when you add the water, cover the pan with a lid and cook for 12-15 minutes until the potatoes are 10-12 minutes away from being cooked.
Then proceed as per my recipe.
Be sure to use either a waxy or medium-waxy potato, or they will break down in the broth.
Can I omit the spice?
Yes, this is traditionally "as spicy as you like", but if spice is not your thing, add a little more paprika and it will be fine.
Can I make this in advance?
It is a dish that can be safely made in advance, kept in the fridge for a couple of days and reheated.
But for me, it is best cooked and eaten immediately in order to ensure that the fish is perfectly cooked.
Serving Suggestions
As I mentioned above, bourdeto is sometimes cooked with potatoes in the broth, but for me, some form of crispy potatoes on the side is the way to go!
I love the way crispy potatoes "drink in " that paprika-rich broth.
It is served here with a twist on my parmentier potatoes. I cook them in olive oil rather than beef dripping and omit the herbs, instead adding loads of parsley later.
But you could add something like my fried crispy potatoes, straw potatoes or even some air fryer French fries.
Bread is another great option; something like lumps of crispy French baguette would be fantastic.
If I were to make bread, it would be a simple soda bread, mainly because I am not a baker. But it is also appropriately rustic and simple, which is perfectly in keeping with this sea bass stew.
Equipment Used
I only mention specific brands of equipment if I think that they make a material difference to a recipe. But if you have any questions, feel free to ask them in the comments section below the recipe.
- Hob/Stovetop.
- 30cm or 12" frying pan with a lid.
- Spatula or fish slice.
- Serving and serving spoons.
- Chopping board.
- Kitchen knife.
- A combination of weighing scales, a measuring jug, measuring cups and spoons.
Bourdeto Recipe: Sea Bass Stew with Paprika
Ingredients
- 2 Medium Sea Bass 700g Total: Cleaned without the Head
- 1 Large Onion 250g
- 2 Garlic Cloves
- 3 tablespoon Olive Oil
- 2 tablespoon Sweet Paprika
- ½-1 teaspoon Spicy Paprika
- 500 ml Water 2 Cups
- 1 tablespoon Lemon Juice
- 1 teaspoon Course Sea Salt
- Fresh Parsley to Garnish
Instructions
- If your sea bass has not been cleaned, remove the scales, the innards, fins and the head; the latter part of this is optional. Sprinkle the cavities of the fish with a quarter of the sea salt and set aside.
- Cut the onion in half, peel it and then cut it into half-moon shapes 2-3mm (⅛") thick.
- Peel the garlic cloves and slice them as finely as you can.
- Heat a 30cm or 12" frying pan (or one large enough to hold the fish) over a medium heat, and when it is hot, add the olive oil.
- Throw in the sliced onions and cook for 12-15 minutes, you want the onions to soften right down, and start to become golden.
- Add the garlic, sweet paprika and spicy paprika, stir to get the paprika "going" for 30 seconds, then pour in the water and bring the sauce to a boil.
- Add the lemon juice and the salt, stir, have a taste and adjust the flavours to your taste and reduce the heat so the sauce is just simmering.
- Add the fish, spoon over some of the sauce and onion, cover with a lid and cook for 6-7 minutes. Then carefully flip the fish and cook (covered) for another 5-6 minutes.
- Remove the pan from the heat and allow it to rest for 3-4 minutes before serving with lots of fresh parsley.