Bourgeto of Nionios (traditional fish broth)

Ingredients

• 1,5 kg fish (anglerfish or monkfish or scorpionfish)

• 4 cloves of garlic

• 2 onions

• 150g olive oil

• Juice of 3 lemons

• Salt

• Freshly ground pepper

Method

Clean and rinse the fish, pour coarse salt over it and put in the fridge for 1 hour to drain. Put olive oil, chopped garlic and onion into a pot and stir lightly.

Add the fish carefully and sauté on both sides, deglaze with lemon juice and dust with a little flour. Turn down the heat until the sauce begins to thicken slighlty.

Finally, season with salt and pepper. Serve with traditional toasted bread.

A few words...

Bourgeto or bourdeto is a very thick and spicy fish soup that is common mainly in the Ionian Islands and the Western Peloponnese. It derives its origin from the Venetians, since “brodetto” means broth in Italian. In order to make a delicious bourgeto, we must be very careful about the variety of fish we will use: anglerfish, monkfish or scorpionfish.

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