Corfu-island style spicy stew with sea bream (Βourtheto)

Corfu-island style spicy stew with sea bream (Βourtheto)

Serves 4


  • 1 kg (2 large or 3 medium) NIREUS sea bream
  • 4 Tablespoons olive oil
  • 2 medium onions, peeled and chopped
  • 2 garlic cloves, peeled and finely chopped
  • ½ teaspoon cayenne
  • 1 Tablespoon sweet paprika
  • 2 Tablespoons tomato paste
  • 1 cup wine
  • 1 kg potatoes peeled and cut into large wedges or slices
  • salt to taste
  • chopped parsley to garnish (optional)


Prepare the fish 

Gut and scale the fish. Keep the heads, if desired, to make soup. Cut each fish in 3-4 large chunks, rinse with water, season with salt and pepper, and keep chilled.


Warm the oil in a swallow pot and sauté the onion and garlic until golden, about 10’. Add the paprika and cayenne and stir for 1’. Add the potatoes, the tomato paste, the wine and enough water to barely cover the potatoes. Cover pot, bring to a boil and simmer slowly for 20’. Place the fish in the pot, season with salt and add remaining wine. Simmer until fish is cooked and the potatoes are tender about 20’ more. Add water gradually, if necessary, to make sure that the sauce will remain thick until the end.

To serve

Garnish bourtheto with chopped parsley, if desired, and serve warm with toasted bread and salad or boiled greens.