Corfu, Bourdeto

Ingredients

• 2 scorpion fish (around 1 kg)
• 5 chopped onions
• 3 fine chopped tomatoes
• 3 table spoon tomato paste
• 1/2 cup of olive oil
• 1 teaspoon salt
• 1 teaspooin red hot pepper

Preparation

Chop the onions fine and fry them in a pan with a cup of olive oil. Add one teaspoon of hot red pepper, two teaspoons of sweet red pepper, 1/2 kg of fresh grated ripe tomatoes and some salt. Let the sauce boil for about 15 minutes.
Turn the fire down and add 1 kg of potatoes, cut in pieces about 2 cm thick. Boil for about 15 minutes, until the potatoes start getting soft. (Potatoes are optional, you can also just cook the fish in sauce)
Add 1 kg of fresh fish (preferably scorpion fish, "scorpios", but almost any fish can be cooked this way).
Simmer for about 30 minutes, until the oil separates from the sauce.

Do not stir the pan, only shake it in a circle. Otherwise the fish will break into pieces. Delicious with local dry white wine.