The Corfu bourdeto with cod is characterised by paprika and cannot be found anywhere else in Greece.
This recipe of cod bourdeto is a delicious option for March 25 or even as a vegetarian dish if the fish is removed, which the people of Corfu are used to.
Materials:
1-1.5 kilos of fresh cod
1 pint. extra virgin olive oil
2 tsp. paprika, hot
One medium onion finely chopped
3-4 small dry onions and 1-2 fresh, whole and chopped
5-6 cloves of garlic, chopped
One fresh tomato, seeded, diced
One can of chopped tomato
1 tsp. tomato paste
1 kg potatoes, thickly cut
Salt
1-2 bay leaves
One sprig fresh or ½ tsp. sweet, dry marjoram
250 ml of warm water, to cover the food just enough
Freshly ground black pepper
Parsley
Procedure
Step 1
Cut the fresh fish into portions and put it in a colander (if you have salted cod, desalt it for 36-48 hours, changing the water every 3-4 hours).
Step 2
Heat the extra virgin olive oil on low heat in a wide saucepan and add the paprika, stirring with a wooden spoon for 1-2 minutes to release its aroma without burning.
Step 3
Add the onions and garlic and fry. Add the paste and mix. Add the tomatoes, potatoes, pepper, and salt if we have fresh cod. Cover the food just enough with lukewarm water and simmer for 25-30' with the lid on.
Step 4
Place the fish on top of the potatoes and bake for another 20-25 minutes until the sauce sets. When serving, garnish with parsley.
READ MORE: Cuttlefish with spinach: Tips for the traditional fasting meal.
