Greece

Bourdeto with Scorpionfish

Name: Bourdeto with Scorpionfish
Prep time: 25 minutes
Cook time: 35–40 minutes
Yield: 6 servings
Cuisine: Greece
Ingredients: 1.8–2 kg scorpionfish, cleaned and cut into large steaks; 150 ml extra virgin olive oil; 1 large onion, very finely chopped; 2 tsp sweet red paprika; ½–1 tsp hot paprika or hot red pepper, according to the desired intensity; 1 tbsp tomato paste, optional and used sparingly; 300–400 ml hot water, approximately; Salt, as needed; Freshly ground black pepper, optional; A few drops of fresh lemon juice for finishing, optional

Presented by

Stylianos Digkas

Executive Chef

Global President · Greece

Yield: 6 servings
Preparation: 25 minutes
Cooking: 35–40 minutes
Difficulty: Medium

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