Aegean kakavia (Beautiful fish stew)

Name: Aegean kakavia (Beautiful fish stew)
Total time: 1 h
Yield: 4
Cuisine: greek
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; 700 g fresh fish fillets from sustainable sources, ask your fishmonger, scaled and pin-boned; 1 lemon juice of; ½ a bunch fresh flat-leaf parsley (15g) roughly chopped; ½ a bunch fresh dill (15g) roughly chopped; Greek extra virgin olive oil; 1 loaf rustic bread to serve

A traditional Greek fishermen's stew

Dairy-freedf

“This tasty Greek dish reminds me of a hearty fish soup and is a real taste of the sea ”

Serves 4

Cooks In1 hour

DifficultySuper easy

Jamie Does...Greek Stew Bread Potato Healthy meals

Nutrition per serving

Calories 589 29%
Fat 10.8g 15%
Saturates 1.2g 6%
Sugars 12.8g 14%
Salt 2g 33%
Protein 43.7g 87%
Carbs 84.3g 32%
Fibre 6.5g -

Of an adult's reference intake

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By Jamie Oliver

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Ingredients

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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
700 g fresh fish fillets , from sustainable sources, ask your fishmonger, scaled and pin-boned
1 lemon , juice of
½ a bunch fresh flat-leaf parsley , (15g) roughly chopped
½ a bunch fresh dill , (15g) roughly chopped
Greek extra virgin olive oil
1 loaf rustic bread , to serve

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By Jamie Oliver

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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 sea salt and black 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.