What to do with leftover chicken 
6 quick breakfast ideas 
7 vegetarian pasta recipes 
5 tomato bruschetta recipes 
What’s the best tiramisù recipe? 
Sausage & Squash Pasta 
Gluten-free pizza: Anna Jones 
Porcini mushroom pasta: Gennaro Contaldo 
Summer sausage pasta: Jamie Oliver 
Sicilian pasta: Jamie Oliver 
Campaigns
Quick Easy and Healthy 
Nutritional Advice 
Family
Aegean kakavia (Beautiful fish stew)
A traditional Greek fishermen's stew
Would you rather see the UK version?
Would you rather see the US version?
Would you rather see the Australian version?
Would you rather see the German version?
Would you rather see the Dutch version?
Você prefere ver a versão em português?
Close
Aegean kakavia (Beautiful fish stew)
Serves 4
Cooks In1 hour
DifficultySuper easy
Tap For Method
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
Tap For Method
Tap For Ingredients
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.
Comments