Entree: Greece – Peloponnese – Μπουρδέτο ➤ Bourdeto (Spicy Greek fish stew in a red pepper and lemon sauce)

Serving Size: 4

Approximate Time

Prep 10 min

Cook 20 min

Total 30 min

Ingredients

- 4 firm white fish fillets, approx. 6 oz (170 g) each (sea bass, cod, or similar)
- 1/4 cup (60 ml) extra-virgin olive oil
- 1 medium onion, thinly sliced, about 6 oz (170 g)
- 3 garlic cloves, minced, about 0.5 oz (15 g)
- 2 tbsp (14 g) sweet smoked paprika
- 1 tbsp (7 g) ground hot red pepper (Aleppo or cayenne), adjust to taste
- 1 tbsp (15 ml) tomato paste
- 1 cup (240 ml) fish stock or water
- 1 bay leaf
- 3 tbsp (45 ml) freshly squeezed lemon juice
- 1 tbsp (15 ml) red wine vinegar (optional, for brightness)
- 1 tsp (5 g) kosher salt, or to taste
- 1/4 tsp (1 g) freshly ground black pepper, or to taste
- 2 tbsp (8 g) chopped fresh flat-leaf parsley
- Lemon wedges, for serving

Instructions

1. Pat fish fillets dry and season lightly with salt and pepper.
2. Heat olive oil in a shallow, heavy pan over medium heat. Add onion and cook until softened and translucent, about 6–8 minutes.
3. Add garlic and cook 30 seconds. Stir in smoked paprika and ground hot red pepper and cook briefly to bloom the spices, about 30 seconds, taking care not to burn.
4. Mix in tomato paste, then pour in fish stock (or water) and add the bay leaf. Bring to a gentle simmer and cook 3–4 minutes to thicken slightly.
5. Gently place the fish fillets into the simmering sauce, spoon sauce over the fillets, cover, and simmer 6–8 minutes until fish is cooked through and flakes easily.
6. Remove from heat, stir in lemon juice and red wine vinegar if using, and taste for seasoning. Discard bay leaf.
7. Sprinkle with chopped parsley and serve immediately with lemon wedges.