Greek fish stew, with cod loins, carrots, new potatoes, white wine, fresh dill and parsley. Inspired by an original greek recipe for κακαβιά, greek fish soup, traditionally made with the catch of the day. The stew should be seasoned with white pepper, which should be easily noticeable. Be careful it’s quite strong! To prepare the stock we used stock paste from this recipe. Serve with crusty wholemeal bread, freshly chopped parsley and dill. Enjoy!
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- 2 large cod loins fillets
- 2 medium carrots, peeled and sliced into 1 cm chunks
- 1 large onion, cubed
- 400 g new potatoes, washed and halved
- 3 celery sticks, sliced into 1 cm thick chunks
- 2 garlic cloves, peeled and sliced thinly
- 2 medium fresh tomatoes, chopped
- 500 ml vegetable or fish stock
- 150 ml dry white wine
- 1 tbsp olive oil for frying
- 2 fresh bay leaves
- white pepper
- 1 tbsp chopped fresh dill
- 1 tbsp chopped fresh parsley
- crusty bread to serve
- Heat the oil in a medium - large pan.
- Add the onion, garlic and celery, cook for 3 - 4 minutes until softened.
- Add the potatoes, bay leaves, tomatoes and carrots, pour in the stock and wine, just enough to cover the vegetables.
- Cook over a medium heat for about 20 - 25 minutes, until the potatoes are soft.
- Season to taste with a pinch of white pepper.
- Place the cod fillets on top, cover and cook for 10 more minutes until the fish is cooked.
- Serve with chopped fresh dill and parsley, with crusty brown bread.
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