Bourtheto

You can make Bourtheo with two different kinds

of fish. Either with Tope (Galeos) or Scorpion Fish

(Rock Perch (Skorpios).

Either fresh or frozen fish may be used for

this recipe.

4 servings.

4  pieces of the fish of your choice.

2 freshly chopped tomatoes

1 teaspoon Chilli flakes (Bukovo)

Salt & pepper according to taste

1 teaspoon sweet paprika

2 finely chopped onions

10 cloves finely chopped garlic

1 soup spoon tomato paste

½ wine glass olive oil

1 glass water

Preparation:  Sauté onions & garlic in olive oil. When sautéed add tomatoes, spices and tomato paste. Add water and allow the mixture to boil for about 15 minutes. When sauce is ready add the fish. The fish should be simmered in the sauce for either 10 to 15 minutes if you are using Tope or for 20 minutes if you are using Rock Perch. Serve with rice or potatoes baked in the oven.

This recipe was supplied by Taverna Chrisi, O Ninos Grill, (Established Since 1920) 44 Sevastianou Street, Corfu.  Tel: 26610 46175  

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