Ingredients
- 4 medium scorpion fish
- 2 potatoes, quartered
- 1 large onion, hand-chopped
- 1-2 heaping tablespoons sweet red pepper
- 1 pinch hot red pepper
- 80 ml fresh lemon juice
- Olive oil
Note: The dish gets its color solely from the peppers.
Preparation
- In a shallow pot, heat the olive oil over medium heat and sauté the onion until it turns reddish without burning.
- Add the sweet and hot peppers, spreading them in the pot to blend with the oil and onion, and let them sauté together briefly.
- Add the fish, potatoes, and salt, then cover with water. Bring to a boil and cook on high heat until the sauce thickens, approximately 25-30 minutes.
- Finally, add the lemon juice and gently swirl the pot in a circular motion to distribute it evenly.
- Lower the heat and simmer for an additional 2 minutes to allow the sauce to fully combine, then remove from heat.
When ready, the broth should be thick, with the oil visibly separating on top, highlighting the vibrant flavors of this traditional Corfiot stew. Enjoy this taste of Corfu’s culinary heritage!
