Scorpionfish bourdetto
Scorpionfish bourdetto
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Scorpionfish bourdetto
Υλικά
- 1.5 kg (3.3 lb) scorpionfish (2 whole fish), cleaned
- 4 onions, finely chopped
- 3 garlic cloves, finely chopped
- 120 ml (½ cup) extra virgin olive oil
- 3 tbsp sweet paprika
- 1 tbsp hot paprika
- 250 ml (1 cup) water
- Fleur de sel
- Freshly ground black pepper
Εκτέλεση
Heat the extra virgin olive oil in a wide pot and add the finely chopped onions and garlic. Sauté over medium heat until softened and translucent, allowing them to develop their natural sweetness without browning.
Add the sweet and hot paprika and stir for a few seconds to release their aromas. The characteristic deep red color of traditional bourdetto comes exclusively from the paprika, without the addition of tomatoes.
Carefully place the whole scorpionfish into the pot and add 1 cup of water. Season with fleur de sel and freshly ground black pepper, cover the pot, and cook over medium heat for approximately 20’.
Remove the lid and continue cooking for another 5–10’, allowing the liquid to reduce until the fish is left almost entirely with its fragrant olive oil and rich, well-bound sauce.
During the final stage of cooking, gently spoon the sauce over the fish several times, allowing the flavors to meld and the fish to become evenly glazed.
Remove from the heat, carefully transfer the fish to a serving platter, and spoon over the sauce, onions, and aromatic olive oil.
Authentic bourdetto requires very little water. By the end of cooking, the sauce should be well reduced, leaving the fish almost entirely surrounded by its fragrant olive oil and concentrated flavors.
Paprika defines both the color and the character of this dish. Choose a high-quality, aromatic sweet paprika and adjust the amount of hot paprika according to your preferred level of heat.
