Corfian Bourdeto is a spicy dish made with rockfishes (black scorpion, tope shark, eel, moray eel, etc.). The sauce, along with the fish or separately, gives an excellent spaghetti. Although there are many variations, the one given here is much simpler and incredibly delicious.
Ingredients (8 servings):
2 kg fish (scorpion tope whole or cut into slices)
1 cup. olive oil
1 cup. seed
1/2 cup. lemon squash
1 large onion cut into chunks
4 tablespoons sweet paprika
1-2 tablespoons tomato paste
1/2-1 teaspoon pepper kayien
1. Place the fish in a colander with coarse salt and leave for 1-2 hours.
2. In a wide saucepan we add water to a height of 3 to 4 cm and then add the onion, cook it for 15 minutes. Then with a slotted spoon remove the onions and throw away.
3. Pour in the pot red pepper, olive oil and seed oil and cook for 10 minutes over medium heat. Then add the fish with lemon juice. If you need to give the food its characteristic red color, add extra tomato sauce or paprika. Also adjust the cayenne pepper and salt so the taste is the one you seek. Cook for 10 more minutes (If necessary add a little water so the fish is completely covered while the size of the pot should be such that the surface is covered completely by the slices of fish.)
4. Meanwhile boil and drain the spaghetti, which we will add the rich sauce of the fish. The fish or serve it separately in portions, or, if we prefer, slice it and put it into the sauce.