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Aegean kakavia (Beautiful fish stew)
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Total Time:
1 hour
Mouthwatering Greek seafood stew, a divine ocean-inspired delight
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
Instructions:
  • Heat olive oil in a large pan over medium heat. Saute onions and celery for 5 minutes, then add garlic and cook for another 5 minutes until softened. Stir in tomatoes, potatoes, bay leaves, and stock. Season with salt and pepper, then bring to a boil. Reduce heat to low and simmer for 15 minutes. Add fish fillets, return to a boil, then simmer on medium-low for 15 minutes. Stir in lemon juice and herbs, drizzle with extra virgin olive oil, and adjust seasoning if needed. Serve with rustic bread.

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