Psari Filleto Me Aginares – Recipe for Greek Fish with Artichokes
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In Greece, cod is typically used to make this dish. However, any type of white fish will work so you can choose whichever type of whitefish you have locally available. If you can’t find baby artichokes in the fresh produce department, you can always substitute for frozen baby artichokes.
Psari Filleto Me Aginares Recipe Ingredients:
- Cold water
- 2 lemons, juiced
- 12 baby artichokes, with stems on
- 1/2 cup Greek olive oil
- 1 fennel bulb, halved and sliced thin
- 1 medium onion, chopped
- 4 scallions, trimmed and sliced
- 1 cup white wine
- 1/4 cup lemon juice
- 1 cup fish stock, clam juice, or water
- Salt and Pepper, to taste
- 4 white fish filets such as cod, haddock, tilapia, or scrod
- 1/2 cup chopped fresh parsley
Fill a large mixing bowl with cold water and add the lemon juice. Cut 1/2 – 1 inch of the artichoke stems and then snap off the first 2-3 rows of the artichoke leaves – the leaves that are close to the stem. You’ll also want to cut off the pointed tips of the artichoke leaves on the bottom. Cut each artichoke in half and scoop out the choke with a spoon. Place in the lemon water.
Add the oil to a large skillet and set the heat to medium. Add the fennel and onion and saute for five minutes, or until the onions become soft. Add the scallions and saute for another two minutes. Add the wine and raise the heat to medium-high and stir the mixture while the wine cooks. Add the lemon juice, stock, salt, pepper, and fish. Make sure the liquid covers the top of the fish. Place the heat on medium-low, cover the skillet, and cook for 10-15 minutes or until the fish is cooked all the way through. Garnish the fish with the parsley just before serving.
This post was written by GreekBoston.com