Updated: Apr 26
It has been hot here so I have been cooking very light recipes to suit this weather. This amazing fish stew fits my hankering for a good and light stew in this weather. This is a very traditional stew, more like a soup, from the island of Corfu. The stew is super simple, don’t be intimidated by the long list of ingredients, and is dependent on the use of great ingredients, the freshest seafood and the paprika. The light tomato based broth is spiked with smoked paprika with that hint of spice in the after palate. It is a beautiful stew, one I will enjoy with a loaf of homemade polenta bread, on this very warm evening. This is a massive book, over 650 recipes, from a wonderful Greek chef. The recipes are from across Greece including the beautiful islands. This deep dive into Greek food goes beyond the few dishes we know commonly, it is packed with amazing recipes that I want to cook every time I browse through this book. This book is a must for any chef that likes Greek cuisine!
For more wonderful recipes from this cookbook, click here.
3 lbs mixed seafood, fish like red snapper, tilapia, perch, or other white fish, cubed into bite sized pieces, and shrimp.
1 lb onions, finely diced
4-5 garlic cloves, minced
1 large bay leaf
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 teaspoon sweet paprika
1 teaspoon hot smoked paprika
1 teaspoon chili flakes
2 tomatoes, puréed or 1 tablespoon tomato paste
Salt to taste
1 cup dry white wine
6-8 cups water
Lemon juice or lime juice
Add the ingredients from the onions to the water into a deep pot and bring to a gentle simmer. Simmer for 40 minutes to get a wonderful stock. Taste and adjust salt, spices and paprika as desired.
Add the fish and shrimp to the stew and simmer for about 8 minutes till the fish is just cooked and the shrimp are tender. Turn off the heat and add the lemon or lime juice. Stir well and taste again.
Serve in a deep bowl topped with some parsley and accompanied by some bread, orzo or rice.