Ingredients with Measurements:
- 1 pound shrimp, peeled and deveined
- 1 pound scallops
- 1 onion, chopped
- 4 garlic cloves, minced
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 can diced tomatoes (14.5 ounces)
- 1/2 cup white wine
- 1/2 cup fish stock
- 1/4 cup olive oil
- 2 tablespoons tomato paste
- 1 tablespoon paprika
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes
- Salt and pepper to taste
- Fresh parsley for garnish
Special equipment needed:
- Large skillet or Dutch oven
- Wooden spoon or spatula
Step-by-step instructions:
1. Heat the olive oil in a large skillet or Dutch oven over medium heat.
2. Add the onion and garlic and sauté until the onion is translucent, about 5 minutes.
3. Add the red and green bell peppers and cook for another 5 minutes.
4. Stir in the tomato paste, paprika, oregano, and red pepper flakes and cook for 1-2 minutes.
5. Pour in the white wine and fish stock and bring to a simmer.
6. Add the diced tomatoes and season with salt and pepper to taste.
7. Simmer for 10-15 minutes until the sauce has thickened.
8. Add the shrimp and scallops and cook for 5-7 minutes until the seafood is cooked through.
9. Garnish with fresh parsley and serve.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories: 250
Fat: 10g
Carbohydrates: 10g
Protein: 25g
Substitutions for ingredients:
- Chicken or vegetable stock can be used instead of fish stock.
- Crushed tomatoes can be used instead of diced tomatoes.
- Red pepper flakes can be omitted for a milder flavor.
Variations:
- Add chopped clams or mussels for a seafood medley.
- Serve over rice or pasta for a heartier meal.
- Use different types of seafood, such as lobster or crab.
Tips and tricks:
- Make sure to devein the shrimp before cooking.
- Don't overcook the seafood or it will become tough.
- Use fresh herbs for a brighter flavor.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a skillet over low heat until warmed through.
Presentation ideas:
Serve in individual bowls with a sprinkle of fresh parsley on top.
Garnishes:
Fresh parsley
Pairings:
- Crusty bread for dipping in the sauce.
- White wine, such as Sauvignon Blanc or Pinot Grigio.
Suggested side dishes:
- Roasted vegetables, such as asparagus or Brussels sprouts.
- Caesar salad.
Troubleshooting advice:
- If the sauce is too thick, add more fish stock or white wine.
- If the seafood is tough, it has been overcooked.
Food safety advice:
- Make sure to cook the seafood to an internal temperature of 145°F to ensure it is safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Bourdeto is a traditional fish stew from the Greek island of Corfu. It is typically made with local fish and a spicy tomato-based sauce.
Flavor profiles:
Spicy, tangy, savory
Serving suggestions:
Serve with crusty bread for dipping in the sauce.
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