Burdeto

The Burdeto is the second Corfiot dish with fish that also comes from Venice.

And if the bianco, her first course Corfu with fish is white (bianco) and light in taste, the brothel is hot food because it needs enough pepper to get color.

The burdeto is a food made by fishermen, people of the sea who did not have the luxury of materials and made their food with whatever they could find. And red pepper, like lemons, was plentiful.

So they cooked their stone fish with oil and plenty of pepper to give it color. That is why the brothel is a hot food.

The food is made with bottom fish, mainly scorpions with bass together for better taste, but also with fresh cod, skates, anglerfish, roaches and octopuses.

The Corfiot brothel does not need tomatoes at all, red comes from red peppers, and has nothing to do with bougainvillea of ​​Aegialia (Peloponnese), which is a cooking of fish in white thick sauce with common pepper.

Recipe for a traditional Corfiot bourdeto

Put the chopped onion in the pot with a little oil and sauté it until it turns red.

Add a large spoonful of red sweet pepper and a bag of hot red and fry them, spreading the oil all over the pot.

Put a large glass of water and when it boils, add two more glasses of water and the fish, whole and let it boil on high heat.

Pour in the lemon juice and stir, shaking the pot from right to left so that the lemon goes everywhere. Lower the heat and simmer for another minute or two until it sets and remove from the heat after it is ready.