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
6 items — tap to check off
Missing one? Custrd suggests a swap that works.
Open the appInstructions
Step 1
Heat olive oil in a large skillet over medium-high until it shimmers, about 60 seconds.
Step 2
Add sliced fennel and cook 3 minutes, stirring occasionally, until edges soften and smell fragrant.
Step 3
Pour in stock, tomatoes, and ouzo. Bring to a bare simmer and cook 4 minutes until flavors meld.
Step 4
Pat fish dry. Season with salt and pepper. Slide fillets into broth and cover, simmering 6 minutes until opaque.
Step 5
Finish with lemon zest, lemon juice, and a pinch of salt. Taste and adjust.
Step 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
Cook smarter
Get matched recipes for what’s in your fridge
Custrd is an iPhone and Android app that finds real recipes from the ingredients you already have. No more grocery-list aspirations. Try it free for 7 days.
