Greek Fish Stew
My Greek fish stew recipe is full of white fish, shrimp, veggies, and ouzo for unique flavor! A one pot recipe ready in less than 1 hour.
- Prep time
- 15 min
- Cook time
- 32 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
- 1 lb firm white fish (like seabass (See Note below))
- 8 raw large shrimp
- 1/3 cup olive oil
- 2 carrots
- 1 red onion
- 1 bulb fennel
- 4 clove garlic
- 1/2 lb small gold potatoes
- 2 ribs celery + leaves
- 1 large tomato
- 4+1/4 cup fish stock ((See Note 1))
- 1/4 cup ouzo
- 1/8 tsp saffron threads
- 1 tsp kosher salt
- 1/2 tsp ground black pepper
- 1/2 tsp red pepper flakes
- 1 lemon (quartered)
Instructions
- 1
Rinse and pat dry the fish. Cut into 2-inch pieces. Wash, remove the shell and clean the shrimp. Set aside.
- 2
Peel and dice the carrots and onion into 1/2-inch pieces. For the fennel bulb, trim the root end and the outer, dirty parts. Cut into 1-inch pieces. Mince the garlic and cut the small potatoes into halves. Cut the celery into 1/2-inch pieces as well as a 1/4 cup of the leaves. Dice the tomato into 1-inch pieces.
- 3
In a large deep skillet or soup pot heat the oil over medium heat. Cook the carrots, onion and fennel for 5 minutes, stirring often. Add the garlic and cook another minute.
- 4
Add the potatoes, celery, tomato, fish stock (or 4 cups vegetable stock + 1/4 cup clam juice) and the ouzo. Bring to a boil, reduce the heat to low and add the saffron, salt, both black and red pepper. Simmer for 10 minutes, stirring often.
- 5
Add the fish (See Note 2) and simmer 10 minutes uncovered. Add the shrimp and cook another 2 minutes. Season with salt if needed. Ladle into bowls and serve with a squeeze of lemon.