aegean kakavia (beautiful fish stew)


aegean kakavia (beautiful fish stew)

What’s great about this recipe is that you can use whatever fish you like. Sea bass, wrasse, pickerel, pollock, bream and red mullet all work well


Stew » Party Food & Cocktails » Greek recipes

Recipe Language : English


Ingredients:

• olive oil
• 2 onions, peeled and roughly chopped
• 4 sticks of celery, trimmed and roughly chopped
• 5 cloves of garlic, peeled and roughly chopped
• 3 beef tomatoes, roughly chopped
• 500g potatoes, peeled and cut into 3–4cm chunks
• 3 fresh bay leaves
• 1 litre vegetable stock, preferably organic
• sea salt and freshly ground black pepper
• 700g fresh fish fillets (see introduction), scaled and pin-boned
• juice of 1 lemon
• a small bunch of fresh flat-leaf parsley, roughly chopped
• a small bunch of fresh dill, roughly chopped
• Greek extra virgin olive oil
• a loaf of rustic bread, to serve .


main courses | serves 4
What’s great about this recipe is that you can use whatever fish you like. Sea bass, wrasse, pickerel, pollock, bream and red mullet all work well. You could even use lobster if you have it and feel like splashing out! Just talk to your fishmonger and get him to recommend a few of his freshest fish. Greek fishermen make this out at sea, using whatever they’ve hauled into their boat that day, and cooking it in seawater. That’s how I learnt to make this. Because their water is ready-salted they don't need any seasoning at all to achieve a perfectly delicious stew. Genius! Try to use a mixture of fish, so you get all sorts of different flavours and colours in this wonderful stew.

Heat a good lug of olive oil in a large pan on a medium heat. Add the onions and celery and cook for 5 minutes, then add the garlic and cook for another 5 minutes, stirring occasionally, until soft but not coloured.

Add the tomatoes, potatoes and bay leaves and pour in the stock. Season lovingly with salt and pepper and bring it all to the boil. Reduce to a low heat and simmer for 15 minutes. At this point, add your fish fillets and bring back to the boil, then reduce to a medium low heat and simmer for a further 15 minutes, until the potatoes are tender and the fish is cooked through and flakes apart. Stir in the lemon juice and herbs, drizzle with extra virgin olive oil, then have a quick taste to make sure you've got a good balance of acidity, freshness and seasoning and serve with chunks of rustic bread.

• from Jamie does...

Recipe Details

Recipe Name : aegean kakavia (beautiful fish stew)
Recipe Chef Name : Jamie Oliver
Recipe Course : Party Food & Cocktails
Recipe Type : Stew
Recipe Cuisine : Greek recipes
Recipe Diet :

Next Recipe Back to previous page Back to Restaurant Guide


Suggested Recipes

Sausages and green lentils with tomato salsa (salsicce con lenticchie verdi e salsa di pomodoro)
Baked eggs
Farfalle with carbonara and spring peas
quesadillas with guacamole
Aioli
leek and potato soup (usa version - imperial)
aegean kakavia (beautiful fish stew)
roquefort salad with warm croutons and lardons
Tartare de saumon
Dos de bar aux truffes
Tuna carpaccio - japanese style
Red grape pizza with honey, rosemary and pecorino
posh japanese-inspired beef carpaccio
southern indian rice and seafood soup
carrots
Slow-roasted spiced pork loin with black-eyed beans and tomatoes
Apple sponge pudding
Tarte aux girolles -
asian-inspired turkey salad and pancakes
Amazing lamb rack
My favourite paella
moroccan style broad bean salad with yoghurt and crunchy bits
Pizza dough
A basic recipe for fresh egg pasta
Best tiramisu
blackberry tart (torta di more)
Asparagus frittata
Beautiful home-made crab cakes with a hot blackened salsa
antipasti of mozzarella, chilli, and lemon crostini
cool mexican bean wraps
Fraîcheur de King crabe
crostini (small toasted bread)
gorgeous rosemary prune skewers
Steak 2 sauces
Appleberry pie
One minute berry ice cream
hamilton squash
Awesome spinach and ricotta cannelloni
spring vegetable stew (vignole)
Green veggies with flavoured butter
grilled flatbreads with rosemary oil

Reviews : » Write Review » Read Reviews (0)
My Favourites » Add To Favourites » View My Favourites

Selected Restaurant

Restaurant in Ile de Porquerolles, France

Le Mas du Langoustier
Restaurant in Ile de Porquerolles, France
Joël Guillet, belongs to the new generation of great chefs. 1 star in the Michelin Guide. A light cuisine, with Mediterranean and Provencal flavours.
More...
List your Restaurant for FREE...


Recommended Wines

Wines from Spain

CAN MAJORAL ROT
Wines from Spain
Ein mittelstark scharlachroter Wein. Das Bouquet erinnert vor allem an reife Früchte wie Kirschen und Brombeeren. Ein Gefühl, das an Confitüre und Räucherspuren...
More...
More Wines...
List your Vineyard for FREE...


Food Products

Bio Products

VEDUNYA Ltd
All strengths of Nature. Cedar greenery based syrups help to save your health
More...
More Products...
List your Food Product for FREE...


Recipe Of The Day

Bissara marocaine de pois cassé
Bissara marocaine de pois cassé
More...
More Recipes...
List your Recipe for FREE...

Home
Restaurants
Vineyards
Wines
Recipes
Events
Food Products
France  •  Austria  •  Belgium  •  Germany  •  Ireland  •  Italy  •  Liechtenstein  •  Luxembourg  •  Netherlands  •  Portugal  •  Russia  •  Spain  •  Switzerland  •  United Kingdom
Amsterdam Antwerp Barcelona Belfast Berlin Bologna Bordeaux Bremen Bristol Bruxelles
Dublin Florence Frankfurt Geneve Hamburg Lisbon London Luxembourg Lyon Madrid
Milano Manchester München Paris Porto Reims Roma Sevilla Torino Wien
Onlince Since 2009
gourmet@restaurants-guide4u.com
© 2008 restaurants-guide 4u.com. All rights reserved