Fresh seafood combined with fresh vegetables simmered in a flavorful broth, topped with a sprinkling of crumbled feta cheese, and that comes together in a jiffy… why yes, I’d like seconds, please!
Greeks often prepare their seafood simply. Usually fish are baked whole with a light seasoning of salt and pepper and a squeeze of lemon. This allows for the full flavor of the fish to be appreciated. However, when fresh produce is also in abundance, it makes perfect sense to meld the best of two worlds, a real surf and turf!
Seafood can be tricky to prepare as both fish and shellfish can become tough quickly. By simmering all the vegetables together first and then adding the fish at the last minute, this stew will be full of flavor with lots of tender chunks of fish cooked just to perfection. It’s hearty, yet light, and would be perfect in the middle of summer just as much as it is for the cold nights of winter.
Greek White Fish Stew
- 1/2 lb. sliced yellow or white onion
- 2-3 Tbsp. olive oil
- 1/2 lb. sliced carrots
- 3/4 lb. chopped tomatoes, fresh or canned (do not drain)
- 3 c. water
- 1/2 c. white wine
- 1 Tbsp. dried parsley
- 2 lb. white fish like rockfish, cut into 1 in chunks
- salt and pepper to taste
- crumbled feta cheese
Put the onion and olive oil in a pan on the stove set to high heat. Sauté until the onion just starts to turn golden and translucent. Adjust the heat as needed to keep the onion from scorching.
Add the remaining vegetables, water, wine, and parsley. Cover the pan and turn the heat to medium low. Simmer until the carrots are fork tender, check after 20 minutes and continue to cook as needed. Add the fish and continue to simmer until the fish is just cooked through. Add the salt and pepper to taste, but remember that the feta will also be salty. Sprinkle a little crumbled feta into each bowl. Tastes great with a hearty chunk of bread. Enjoy!