Jamie Does...
By Jamie Oliver
About the recipe
What’s great about this recipe is that you can use whatever fish you like. Sea bass, wrasse, pickerel, pollock, bream and red mullet all work well. You could even use lobster if you have it and feel like splashing out! Just talk to your fishmonger and get him to recommend a few of his freshest fish. Greek fishermen make this out at sea, using whatever they’ve hauled into their boat that day, and cooking it in seawater. That’s how I learnt to make this. Because their water is ready salted they don't need any seasoning at all to achieve a perfectly delicious stew. Genius! Try to use a mixture of fish, so you get all sorts of different flavours and colours in this wonderful stew.
Recipe From
olive oil
2 onions, peeled and roughly chopped
4 sticks of celery, trimmed and roughly chopped
5 cloves of garlic, peeled and roughly chopped
3 beef tomatoes, roughly chopped
500g potatoes, peeled and cut into 3-4cm chunks
3 fresh bay leaves
1 litre vegetable stock, preferably organic
700g fresh fish fillets (see introduction), scaled and pin-boned
juice of 1 lemon
½ a bunch of fresh flat-leaf parsley (15g), roughly chopped
½ a bunch of fresh dill (15g), roughly chopped
Greek extra virgin olive oil
a loaf of rustic bread, to serve
This tasty Greek dish reminds me of a hearty fish soup and is a real taste of the sea
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