Bourdeto - Spicy Greek Fish Stew

Ingredients

• 1 kg (2.2 lbs) white-fleshed fish fillets (such as cod or haddock), cut into chunks 1 kg (2.2 lbs) white-fleshed fish fillets (such as cod or haddock), cut into chunks
• 4 tablespoons olive oil 4 tablespoons olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 4 garlic cloves, minced 4 garlic cloves, minced
• 2 red bell peppers, roasted, peeled, and chopped 2 red bell peppers, roasted, peeled, and chopped
• 2-3 red chili peppers, finely chopped (adjust according to desired spiciness) 2-3 red chili peppers, finely chopped (adjust according to desired spiciness)
• 800g (28 oz) canned crushed tomatoes 800g (28 oz) canned crushed tomatoes
• 1 tablespoon tomato paste 1 tablespoon tomato paste
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 bay leaf 1 bay leaf
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh parsley, chopped (for garnish) Fresh parsley, chopped (for garnish)

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 12g, 2g
• Carbohydrates (total, sugars): 18g, 10g
• Protein: 35g
• Fiber: 5g
• Salt: 1.5g

Preparation

1. 1.
   Heat the olive oil in a large pot over medium heat. Add the chopped onion and minced garlic, and sauté until translucent.
2. 2.
   Add the roasted red bell peppers and chili peppers to the pot, and cook for a few minutes to release their flavors.
3. 3.
   Stir in the crushed tomatoes, tomato paste, dried oregano, dried thyme, and bay leaf. Season with salt and pepper to taste.
4. 4.
   Bring the sauce to a simmer and let it cook for about 15 minutes, allowing the flavors to meld together.
5. 5.
   Gently place the fish chunks into the simmering sauce, making sure they are fully submerged. Cook for 10-15 minutes, or until the fish is cooked through and flakes easily.
6. 6.
   Remove the bay leaf and adjust the seasoning if needed.
7. 7.
   Serve the Bourdeto hot, garnished with fresh parsley. Accompany it with crusty bread to soak up the flavorful sauce.

Treat your ingredients with care...

• Fish — Ensure that the fish fillets are fresh and of high quality. If using frozen fish, thaw it thoroughly before adding it to the stew to prevent excess moisture.
• Red chili peppers — Adjust the amount of chili peppers according to your spice tolerance. Remove the seeds and membranes for a milder heat, or leave them intact for a spicier stew.
• Roasted red bell peppers — To roast the bell peppers, place them directly over a gas flame or under a broiler until the skin is charred. Let them cool, then peel off the skin and remove the seeds before chopping.

Tips & Tricks

• For a richer flavor, marinate the fish chunks in lemon juice and olive oil for 30 minutes before adding them to the stew.
• If you prefer a smoother texture, you can blend the sauce before adding the fish.
• Serve Bourdeto with a side of steamed rice or roasted potatoes for a complete meal.
• Experiment with different types of fish, such as grouper or snapper, to vary the flavors and textures.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to deepen and intensify.

Serving advice

Serve Bourdeto in deep bowls, allowing the vibrant red sauce to take center stage. Sprinkle fresh parsley on top for a pop of color and freshness. Accompany the stew with crusty bread to mop up every last bit of the delicious sauce.

Presentation advice

To enhance the visual appeal, garnish the Bourdeto with a drizzle of extra virgin olive oil and a sprinkle of dried chili flakes. Serve it alongside a colorful Mediterranean salad for a well-rounded and visually pleasing presentation.