A Corfiot Recipe for Stewing Fish or Octopus

Preparation info
  • Serves


    • Difficulty


Appears in

By Alan Davidson

Published 1981

  • About

Major Forte, when Vice Consul in Kérkyra (Corfu), kindly provided this and the following recipe. He tells me that borthéto is a Corfiot word not found in the Greek dictionary and probably derived from the Venetian occupation of two hundred or more years ago.


  • 1-1½ kg (2¼-3¼ lb) rascasse, or
  • 750 g (


The rascasses should be cleaned in the usual way, but leave the heads in place. The dogfish or the octopus would be bought ready cleaned, hence the smaller weights specified for them. If you use octopus make sure that it is well beaten and tender.

First brown the onion in the olive oil, in a large pan. Then add a generous half litre (18–19