Greek Fish Stew
A stripped-down Kakavia: seared white fish in a briny tomato broth with fennel and ouzo. Feels restaurant, tastes homemade, done in one skillet.
- Total time
- 20 min
- Servings
- 2
- Calories
- 285
- Protein
- 35g
Ingredients
- 1.25 lbs white fish fillets (cod, halibut, or sea bass)
- 1 can (14.5 oz) canned diced tomatoes
- ½ bulb fennel bulb, thinly sliced
- 1 cup fish stock or clam juice
- ¼ cup ouzo or dry white wine
- 1 whole lemon (zested + juiced)
Instructions
- 1
Heat olive oil in a large skillet over medium-high until it shimmers, about 60 seconds.
- 2
Add sliced fennel and cook 3 minutes, stirring occasionally, until edges soften and smell fragrant.
- 3
Pour in stock, tomatoes, and ouzo. Bring to a bare simmer and cook 4 minutes until flavors meld.
- 4
Pat fish dry. Season with salt and pepper. Slide fillets into broth and cover, simmering 6 minutes until opaque.
- 5
Finish with lemon zest, lemon juice, and a pinch of salt. Taste and adjust.
- 6
Ladle into bowls with broth, fennel, and a drizzle of olive oil. Serve immediately.
Tools you’ll need
- 12-inch heavy skillet with lid
- wooden spoon
- chef's knife
- cutting board
- ladle
- microplane or zester
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