Jamie Oliver

Aegean kakavia (Beautiful fish stew)

A traditional Greek fishermen's stew

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Aegean kakavia (Beautiful fish stew)

Serves 4
Cooks In1 hour
DifficultySuper easy
Nutrition per serving
  • Calories
    408
    20%
  • Fat
    13.0g
    19%
  • Saturates
    1.8g
    9%
  • Protein
    40.6g
    90%
  • Carbs
    29.3g
    11%
  • Sugar
    7.5g
    8%

Of an adult's reference intake

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it’s associated with weight gain, diabetes, cancer and heart disease

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Recipe From

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Nutrition per serving
  • Calories
    408
    20%
  • Fat
    13.0g
    19%
  • Saturates
    1.8g
    9%
  • Protein
    40.6g
    90%
  • Carbs
    29.3g
    11%
  • Sugar
    7.5g
    8%

Of an adult's reference intake

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it’s associated with weight gain, diabetes, cancer and heart disease

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Ingredients

  • olive oil
  • 2 onions , peeled and roughly chopped
  • 4 sticks celery , trimmed and roughly chopped
  • 5 cloves garlic , peeled and roughly chopped
  • 3 beef tomatoes , roughly chopped
  • 500 g potatoes , peeled and cut into 3-4cm chunks
  • 3 bay leaves
  • 1 litre organic vegetable stock
  • sea salt
  • freshly ground black pepper
  • 700 g fresh fish fillets , from sustainable sources, ask your fishmonger, scaled and pin-boned
  • 1 lemon , juice of
  • 1 small bunch fresh flat-leaf parsley , roughly chopped
  • 1 small bunch fresh dill , roughly chopped
  • greek extra virgin olive oil
  • 1 loaf rustic bread , to serve
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Method

Heat a good lug of olive oil in a large pan on a medium heat. Add the onions and celery and cook for 5 minutes, then add the garlic and cook for another 5 minutes, stirring occasionally, until soft but not coloured.

Add the tomatoes, potatoes and bay leaves and pour in the stock. Season lovingly with salt and pepper and bring it all to the boil. Reduce to a low heat and simmer for 15 minutes. At this point, add your fish fillets and bring back to the boil, then reduce to a medium-low heat and simmer for a further 15 minutes, until the potatoes are tender and the fish is cooked through and flakes apart. Stir in the lemon juice and herbs, drizzle with extra virgin olive oil, then have a quick taste to make sure you've got a good balance of acidity, freshness and seasoning and serve with chunks of rustic bread.

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