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    Aegean Kakavia - A Traditional Greek Fishermen's Stew: Ingredients

    Uploaded by

    Winnie Mandela
    This recipe is for a traditional Greek fishermen's stew called Aegean Kakavia. It contains olive oil, onions, celery, garlic, tomatoes, potatoes, bay leaves, vegetable stock, fish fillets, lemon juice, parsley, dill, and olive oil. To make it, the onions, celery and garlic are sautéed in olive oil before adding the tomatoes, potatoes, bay leaves and stock. The mixture simmers for 15 minutes before adding the fish to poach for another 15 minutes, until the potatoes are soft and the fish flakes. The stew is then seasoned with lemon juice, herbs and olive oil before serving with bread.

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    © All Rights Reserved
    Download as DOC, PDF, TXT or read online from Scribd

    Aegean Kakavia - A Traditional Greek Fishermen's Stew: Ingredients

    Uploaded by

    Winnie Mandela
    42 views1 page
    This recipe is for a traditional Greek fishermen's stew called Aegean Kakavia. It contains olive oil, onions, celery, garlic, tomatoes, potatoes, bay leaves, vegetable stock, fish fillets, lemon juice, parsley, dill, and olive oil. To make it, the onions, celery and garlic are sautéed in olive oil before adding the tomatoes, potatoes, bay leaves and stock. The mixture simmers for 15 minutes before adding the fish to poach for another 15 minutes, until the potatoes are soft and the fish flakes. The stew is then seasoned with lemon juice, herbs and olive oil before serving with bread.

    Original Description:

    Simple and hearty Greek fish stew, with a real taste of the sea!

    Original Title

    Aegean Kakavia

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    This recipe is for a traditional Greek fishermen's stew called Aegean Kakavia. It contains olive oil, onions, celery, garlic, tomatoes, potatoes, bay leaves, vegetable stock, fish fillets, lemon juice, parsley, dill, and olive oil. To make it, the onions, celery and garlic are sautéed in olive oil before adding the tomatoes, potatoes, bay leaves and stock. The mixture simmers for 15 minutes before adding the fish to poach for another 15 minutes, until the potatoes are soft and the fish flakes. The stew is then seasoned with lemon juice, herbs and olive oil before serving with bread.

    Copyright:

    © All Rights Reserved
    Download as DOC, PDF, TXT or read online from Scribd
    Download as doc, pdf, or txt
    42 views1 page

    Aegean Kakavia - A Traditional Greek Fishermen's Stew: Ingredients

    Uploaded by

    Winnie Mandela
    This recipe is for a traditional Greek fishermen's stew called Aegean Kakavia. It contains olive oil, onions, celery, garlic, tomatoes, potatoes, bay leaves, vegetable stock, fish fillets, lemon juice, parsley, dill, and olive oil. To make it, the onions, celery and garlic are sautéed in olive oil before adding the tomatoes, potatoes, bay leaves and stock. The mixture simmers for 15 minutes before adding the fish to poach for another 15 minutes, until the potatoes are soft and the fish flakes. The stew is then seasoned with lemon juice, herbs and olive oil before serving with bread.

    Copyright:

    © All Rights Reserved
    Download as DOC, PDF, TXT or read online from Scribd
    Download as doc, pdf, or txt
    of 1

    Aegean Kakavia - A traditional Greek fishermen's stew

    Ingredients

     olive oil
     2 onions , peeled and roughly chopped
     4 sticks celery , trimmed and roughly chopped
     5 cloves garlic , peeled and roughly chopped
     3 beef tomatoes , roughly chopped
     500 g potatoes , peeled and cut into 3-4cm chunks
     3 bay leaves
     1 litre organic vegetable stock
     700 g fresh fish fillets , from sustainable sources, ask your fishmonger, scaled
    and pin-boned
     1 lemon , juice of
     ½ a bunch fresh flat-leaf parsley , (15g) roughly chopped
     ½ a bunch fresh dill , (15g) roughly chopped
     Greek extra virgin olive oil
     1 loaf rustic bread , to serve

    Method

    1. 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.
    2. Add the tomatoes, potatoes and bay leaves and pour in the stock. Season
    lovingly with sea salt and black 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.

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