This gorgeous Greek stew is not only the perfect combination of hearty and fresh, but it also just makes you feel plain good when you eat it!
The different textures and balance of flavours are on point, and I find it's the perfect meal for self-proclaimed "non fish lovers", as the acidity of the tomatoes nicely compliments the fish, taking over any "fishy" taste, said "non fish lover" may otherwise detect!
Feel free to use a variety of your favourite fish; you may even want to include seafood such as prawns, scallops, clams or mussels!
Use high quality, locally grown and caught ingredients if you can- your tastebuds (and body) will thank you for it!
Beautiful Greek Fish Stew
2 onions, peeled and roughly chopped
5 sticks celery, trimmed and roughly chopped
3-5 cloves garlic, peeled and roughly chopped
3 beef tomatoes, or 5 Roma tomatoes, roughly chopped
4 medium potatoes, peeled and cut into 1″ chunks
3 bay leaves
4-5 cups High-Vibe Chicken or Turkey bone broth, or a mixture of the 2!
freshly ground black pepper
1.5 lbs. fresh fish fillets (boned and scaled), from sustainable sources
1 small bunch fresh flat-leaf parsley, roughly chopped
1 small bunch fresh dill, roughly chopped
Extra virgin olive oil
Heat a good lug of olive oil in a large pot over medium heat. Add the onions and celery and cook for 7 minutes, then add the garlic and cook for another 2 minutes, stirring occasionally, until soft but not coloured.
Add the tomatoes, potatoes and bay leaves and pour in your bone broth. Season with salt and pepper and bring it all to a boil. Reduce to a low heat and simmer for 20 minutes. At this point, add your fish fillets and bring back to a boil, then reduce to a medium-low heat and simmer for a further 5-10 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. Serve in shallow bowls with your favourite loaf of gluten-free bread for dipping!
Recipe adapted from Jamie Oliver's Aegean Kakavia