Greek Fish Stew Recipe
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5.0
3 reviews
Excellent
Greek Fish Stew Recipe
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My Greek fish stew recipe is full of white fish, shrimp, veggies, and ouzo for unique flavor! A one pot recipe ready in less than 1 hour.
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Ingredients
- 1 lb firm white fish like seabass (See Note below)
- 8 raw large shrimp
- 1/3 cup olive oil
- 2 carrots
- 1 red onion
- 1 bulb fennel
- 4 cloves garlic
- 1/2 lb small gold potatoes
- 2 ribs celery + leaves
- 1 large tomato
- 4 1/4 cups fish stock (See Note 1)
- 1/4 cup ouzo
- 1/8 tsp saffron threads
- 1 tsp kosher salt
- 1/2 tsp ground black pepper
- 1/2 tsp red pepper flakes
- 1 lemon quartered
Instructions
Seafood
- Rinse and pat dry the fish. Cut into 2-inch pieces. Wash, remove the shell and clean the shrimp. Set aside.
Prep the vegetables
- Peel and dice the carrots and onion into 1/2-inch pieces. For the fennel bulb, trim the root end and the outer, dirty parts. Cut into 1-inch pieces. Mince the garlic and cut the small potatoes into halves. Cut the celery into 1/2-inch pieces as well as a 1/4 cup of the leaves. Dice the tomato into 1-inch pieces.
Stew
- In a large deep skillet or soup pot heat the oil over medium heat. Cook the carrots, onion and fennel for 5 minutes, stirring often. Add the garlic and cook another minute.
- Add the potatoes, celery, tomato, fish stock (or 4 cups vegetable stock + 1/4 cup clam juice) and the ouzo. Bring to a boil, reduce the heat to low and add the saffron, salt, both black and red pepper. Simmer for 10 minutes, stirring often.
- Add the fish (See Note 2) and simmer 10 minutes uncovered. Add the shrimp and cook another 2 minutes. Season with salt if needed. Ladle into bowls and serve with a squeeze of lemon.
Notes
- Choices for firm white fish suitable to use:
- If you have a hard time finding fish stock a good substitute for me has been using or 4 cups vegetable stock + 1/4 cup clam juice.
- If using sea bass, place it in the soup to cook skin side up.
- Recipe adapted from Rick Stein's From Venice to Istanbul.
- Sea Bass – Sweet, mild flavor with a firmer texture for soups.
- Cod – Mild flavor and firm texture that holds together well in soups.
- Halibut – Slightly sweet with a firm, meaty texture.
- Grouper – Dense, mild-tasting flesh that’s great for chowders.
- Haddock – Slightly more delicate than cod but works well in soups.
- Snapper – Firm and flaky, with a sweet, mild flavor.
- Monkfish – Dense and meaty, often called the "poor man's lobster."
- Mahi-Mahi – Firm texture that works well in hearty broths.
- Pollock – Mild flavor and firm flesh, suitable for lighter broths.
- Tilefish – Firm texture, often used in Mediterranean soups.
Nutrition Information
Show Details
Calories
461kcal
(23%)
Carbohydrates
26g
(9%)
Protein
34g
(68%)
Fat
21g
(32%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
3g
Monounsaturated Fat
14g
Trans Fat
0.003g
Cholesterol
99mg
(33%)
Sodium
1758mg
(73%)
Potassium
1491mg
(43%)
Fiber
6g
(24%)
Sugar
7g
(14%)
Vitamin A
5650IU
(113%)
Vitamin C
43mg
(48%)
Calcium
188mg
(19%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 461 kcal
% Daily Value*
| Calories | 461kcal | 23% |
| Carbohydrates | 26g | 9% |
| Protein | 34g | 68% |
| Fat | 21g | 32% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 14g | 70% |
| Trans Fat | 0.003g | 0% |
| Cholesterol | 99mg | 33% |
| Sodium | 1758mg | 73% |
| Potassium | 1491mg | 32% |
| Fiber | 6g | 24% |
| Sugar | 7g | 14% |
| Vitamin A | 5650IU | 113% |
| Vitamin C | 43mg | 48% |
| Calcium | 188mg | 19% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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