Greek Fish Stew (from "I Garitha" restaurant)
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Nutritional Info
- Servings Per Recipe: 10
- Amount Per Serving
- Calories: 290.5
- Total Fat: 2.0 g
- Cholesterol: 61.7 mg
- Sodium: 146.1 mg
- Total Carbs: 41.8 g
- Dietary Fiber: 6.5 g
- Protein: 27.1 g
View full nutritional breakdown of Greek Fish Stew (from "I Garitha" restaurant) calories by ingredient
Introduction
We lived in Greece, just outside Athens, for a year while my father worked at the Oceanographic Institute. A block or two down the street from us was a fabulous fish restaurant, "I Garitha" - The Shrimp, in Greek. They had a wonderful fish soup or stew, which I kind of replicated - it's as close as I could come. I made this all through college and grad school - it's easy, filling, not expensive, and healthful! We lived in Greece, just outside Athens, for a year while my father worked at the Oceanographic Institute. A block or two down the street from us was a fabulous fish restaurant, "I Garitha" - The Shrimp, in Greek. They had a wonderful fish soup or stew, which I kind of replicated - it's as close as I could come. I made this all through college and grad school - it's easy, filling, not expensive, and healthful!Number of Servings: 10
Ingredients
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I give ranges of the ingredients because some people like more fish, others like more vegs - and it kind of depends on how I feel each time I make it. So use your wonderful cooking judgement.
5 potatoes, washed and cubed or sliced, as you prefer (leave peel on)
2 onions, peeled and chopped very coarsely
3 stalks celery, washed and sliced
5 carrots, washed, scrubbed, sliced
7 tomatoes, cut across and then into thin wedges
3 cloves garlic, finely chopped
2 lbs white fish - turbot, flounder, snapper - whatever is available - but avoid strong fish like salmon
Lemons cut in wedges for garnish
Directions
In a huge soup pot or Dutch oven, layer the vegetable ingredients. Lay the fish on top. Add cold water to just barely touch to fish. (If you want it soupier, you can add more water later.) Cover tightly, and place on stove on high. It should boil in about 15-25 minutes - immediately turn heat down to simmer, keep covered. Let it simmer about 30-45 minutes, basically until the potatoes and carrots are soft. By then, everything else is cooked, and you just give it a couple of good stirs, add salt and pepper to taste, any other herbs or spices (a dash of oregano or thyme is nice, but not necessary).
Ladle into bowls, and serve with a lemon wedge to squeeze over the soup/stew. This is terrific on a cold winter night, with slices of French or Italian bread that have been grilled or toasted in the oven.
This soup is even better the next day, which is why I always make a huge amount. You obviously can cut the recipe in half or so - quantities are approximate, and you can adjust to taste.
Number of Servings: 10
Recipe submitted by SparkPeople user PHEBESS.
Ladle into bowls, and serve with a lemon wedge to squeeze over the soup/stew. This is terrific on a cold winter night, with slices of French or Italian bread that have been grilled or toasted in the oven.
This soup is even better the next day, which is why I always make a huge amount. You obviously can cut the recipe in half or so - quantities are approximate, and you can adjust to taste.
Number of Servings: 10
Recipe submitted by SparkPeople user PHEBESS.
Member Ratings For This Recipe
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