Greek Fish Stew Recipe

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5 from 1 vote

Difficulty: Easy

Prep Time15

Cook Time1

Total Time16

Servings:

Calories: 1068kcal

Ingredients

2 litters water
300 ml olive oil
200 grams onions chopped
200 grams carrots sliced
100 grams cellery chopped
800 grams potatoes cut quarters
1000-1200 grams fresh or frozen fish choose from table on text above
2 lemons juiced
kosher salt
freshly ground pepper

Instructions

If it's not already clean, remove the fish scales (using either a fork, knife or fish scaler) and rinse well under cold water (the belly and neck tend to have the most scales).
Once the fish are thoroughly cleaned, cut each one into 2-3 parts (about 150 grams each part). Season the fish with kosher salt and freshly ground pepper. Set aside.
In a medium-sized pot, add the water, olive oil, and onions. Bring to a boil over high heat. Reduce heat to medium and boil for 30 minutes.
Add the carrots and celery and simmer for another 15 minutes. Season with salt and pepper.
Add the potatoes and cook them until they feel soft when you prick them.
Lay the fish parts on top of the potatoes. Bring the heat to medium-high and with the lid half covering the pot, cook the fish for about 15-20 minutes. Do not attempt to flip it because you'll probably destroy it.
Remove from heat and pour the fresh lemon juice on top. Shake the pot for the juice to spread evenly and you are ready to serve!

Notes

Scaling the fish:

It's better to keep the fish dipped in water while you clean the scales. So they won’t jump all around the kitchen. You can use a fish scaler to help you with the process.

Or check this Guide On How To Scale Snd Gut

Cooking the fish:

Most fish types are cooked in about 15 to 20 minutes. Keep an eye as to not overcook the fish. It's meat should be very soft an airy.

Nutrition