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Recipe for Kakavia – Greek Style Fish Stew

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Greek Fish StewGreek Fish Stew Ingredients

  • 1 large onion, peeled and chopped
  • 4 large garlic cloves, peeled and chopped
  • 1/2 large fennel bulb, halved and sliced thin
  • 4 ripe tomatoes, roughly chopped
  • 1 bay leaf
  • 1 teaspoon dried thyme
  • 1 cup retsina or other white wine
  • 5 cups water
  • 1 generous pinch saffron threads
  • 1 1/2 teaspoons salt
  • 1 1/2 pounds cleaned squid, octopus, scallops, shrimp, or a mixture of all 4
  • 1 pound of cleaned mussels or clams in their shells, or a combination of both
  • 1 pound white fish, such as cod, monkfish, haddock, bass, or tilapia
  • 2 tablespoons of lemon juice
  • 3 tablespoons chopped fresh parsley, to garnish

Directions:

Add the olive oil to a large soup pot and set the heat on medium. Let it heat for several minutes, and then add the chopped onions and garlic and sliced fennel and sauté until the onions are translucent. Reduce the heat to medium-low and add the tomatoes, bay leaf, and thyme. Let the mixture cook for an additional 10 minutes, stirring often with a rigid wooden spoon to prevent the tomatoes from sticking to the pot.

After the 1o minutes are up, stir in the white wine, water, saffron, and salt. Raise the heat to medium and bring the mixture to a boil with the pot uncovered. Lower the heat after it boils to low, and simmer it until the liquid reduces by about 1/3. This should take about 10 minutes. Add all of the seafood. Cover the pot and continue simmering the mixture for another 5-10 minutes. Your goal is for the fresh of the white fish to become firm and the clams and/or mussels to open slightly. After 10 minutes, discard any mussels or clams that haven’t opened. Ladle the fish stew into bowls and garnish with the fresh chopped parsley.

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This post was written by GreekBoston.com