Wherever you find fishermen, you will find a version of this delicious stew. It's traditionally made from the day's catch to feed the crew, but is delicious for anyone.
The Greeks have been fishing commercially since ancient times and most Mediterranean fish stews, such as the French bouillabaisse or the Italian cioppino, have their roots in Greek cuisine. Make this stew with a good selection of white fish and seafood. Avoid fish, such as salmon, with a dominant flavor.
INGREDIENTS:
- 1/3 C. Olive Oil
- 1/2 Large Sweet Onion, Minced
- 1 Leek, both the green and the white parts, Rinsed well, Trimmed, and Cut into thin slices
- 4 Large Garlic Cloves, Minced
- ½ Large Fennel Bulb (about 4-5oz.), halved and thinly sliced
- 4 Tomatoes, Chopped
- 1 Bay Leaf
- 2 - 3 Sprigs of Fresh Broad-Leafed Parsley
- 1 Sprig Fresh Thyme
- 1 C. Retsina or Dry White Wine
- 5 C. Water
- 1/4 tsp. Dried Saffron
- 1 ½ tsp. Freshly Ground Sea Salt
- 1 ½ lbs. Shrimp, Scallops, Crab, and Lobster, Shelled, Cleaned, and Rinsed
- 1 lb. Clams and/or Mussels, Well Scrubbed
- 1 lb. Meaty White Fish Fillets, such as Red Snapper, Monkfish, Cod, or Sea Bass, Cut into 2-3” Pieces.
- 1 1/2 tsp. Fresh Lemon Juice
- 2-3 Tbsp. Chopped Fresh Broad-Leafed Parsley, for Garnish
PREPARATION:
Prepare the Broth
Heat the oil in a large soup pot over a medium-high heat. Add the onion, leek, and garlic and sauté until the onion is translucent, about 3-5 minutes. Add the fennel, tomatoes, bay leaf, parsley, and thyme.
Reduce heat to medium and sauté until all of the vegetables are soft, about 10 minutes. Stir in the wine, water, saffron, and salt. Bring the mixture to a boil. Reduce heat to medium and simmer gently for about 10 minutes.
Add the Fish and Seafood
Add all of the fish and seafood to the broth and simmer until the clams and mussels open and the fish fillets are firm, but still tender, about 7-8 minutes. Squeeze lemon juice atop the stew.
Garnish and Serve
Sprinkle the chopped parsley on top and serve piping hot. Discard any unopened clams or mussels. Serves 8
This dish improves after it has been in the refrigerator overnight. It freezes well and will keep in the freezer in containers for about one month.
