Mohamed Shili This delicious Jamie Oliver Greek Fish Stew is prepared using Celery, White Onions, Garlic, Potatoes, Tomatoes, and a mix of Sea Bass and Red Mullet. Serve this jamie oliver greek fish stew with Pea Salad, Carrot Salad or Grape Salad.
Jamie Oliver Greek Fish Stew Ingredients
- 700 grams of Fish (Red Mullet, Sea Bass, etc.), cut into chunks
- 4 stalks of Celery, diced
- 2 White Onions, roughly chopped
- 4 cloves of Garlic, minced
- Olive Oil for sautéing
- Salt and Pepper to taste
- 4 Potatoes (about 500 grams), peeled and diced
- 4 Tomatoes, sliced
- 2-3 Bay Leaves
- 1 liter of Chicken or Vegetable Stock
- Parsley, chopped
- Dill, chopped
- Juice of 1 Lemon
- Extra Virgin Olive Oil for drizzling
How To Make Jamie Oliver Greek Fish Stew
- Prepare the Base: In a large pan, heat some olive oil. Add minced garlic, chopped onions, and diced celery. Season with a pinch of salt and pepper. Cover the pan and let it cook until the vegetables are soft and sweet.
- Add Potatoes and Tomatoes: To the same pan, add the diced potatoes and sliced tomatoes. Stir well and cook for about 15 minutes.
- Add Stock and Herbs: Pour in 1 liter of chicken or vegetable stock. Add 2-3 bay leaves. Let it simmer for another 15 minutes until the potatoes are cooked but not mushy.
- Add the Fish: Cut the fish into chunks and add it to the pan. Stir gently and let it simmer for about 10 minutes. Do not overcook the fish.
- Final Touches: Season with more black pepper and salt. Add chopped parsley and dill. Squeeze in the juice of one lemon and drizzle some extra virgin olive oil. Optionally, mash a few pieces of potato to thicken the soup.
What To Serve With Greek Fish Stew
Pair your Greek Fish Stew with sides like Sautéed Sugar Snap Peas for a healthy crunch, Roasted Sweet Potatoes for a sweet and savory touch, or Lemon Risotto for a creamy, tangy kick.
How To Store Greek Fish Stew
In The Fridge:
Store the stew in an airtight container for up to 3 days. Make sure to let it cool down to room temperature before sealing and placing it in the fridge.
In The Freezer:
Freeze the stew in a freezer-safe container for up to 2 months. Again, allow it to cool down to room temperature before sealing and freezing.
How To Reheat Greek Fish Stew
To reheat, transfer the stew from the fridge to a pot and warm it over medium heat until it reaches your desired temperature. If reheating from the freezer, it’s best to thaw the stew in the fridge overnight before reheating.
Check out More Recipes From Jamie Oliver:
- Jamie Oliver Spicy Tomato Soup
- Jamie Oliver Leftover Lamb Curry
- Jamie Oliver Moroccan Chicken Tagine
Jamie Oliver Greek Fish Stew
Description
This delicious Jamie Oliver Greek Fish Stew is prepared using Celery, White Onions, Garlic, Potatoes, Tomatoes, and a mix of Sea Bass and Red Mullet. You can serve your Greek Fish Stew with Sautéed Sugar Snap Peas, Roasted Sweet Potatoes, Lemon Risotto, and Shirazi Salad.
Jamie Oliver Greek Fish Stew Ingredients
How To Make Jamie Oliver Greek Fish Stew
- Prepare the Base: In a large pan, heat some olive oil. Add minced garlic, chopped onions, and diced celery. Season with a pinch of salt and pepper. Cover the pan and let it cook until the vegetables are soft and sweet.
- Add Potatoes and Tomatoes: To the same pan, add the diced potatoes and sliced tomatoes. Stir well and cook for about 15 minutes.
- Add Stock and Herbs: Pour in 1 liter of chicken or vegetable stock. Add 2-3 bay leaves. Let it simmer for another 15 minutes until the potatoes are cooked but not mushy.
- Add the Fish: Cut the fish into chunks and add it to the pan. Stir gently and let it simmer for about 10 minutes. Do not overcook the fish.
- Final Touches: Season with more black pepper and salt. Add chopped parsley and dill. Squeeze in the juice of one lemon and drizzle some extra virgin olive oil. Optionally, mash a few pieces of potato to thicken the soup.
