Aegean kakavia (Beautiful fish stew)

A traditional Greek fishermen's stew

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Aegean kakavia (Beautiful fish stew)

Name: Aegean kakavia (Beautiful fish stew)
Total time: 1 h
Yield: 4
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

A traditional Greek fishermen's stew

“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

Fish, Dairy-free, Greek, Jamie Does...

Nutrition per serving

Calories

408

20%
Fat

13.0g

19%
Saturates

1.8g

9%
Protein

40.6g

81%
Carbs

29.3g

11%
Sugars

7.5g

8%

Of an adult's reference intake

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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.

Mix it up and try a sustainable alternative to your regular fish choice. Check out the latest advice on the Marine Stewardship Council's website. Join our Food Revolution!