Greek fish stew is a one-pot meal of tender white fish simmered with tomatoes, potatoes, olive oil, and herbs. Coastal Greek fish soups and stews have many regional and family versions; this tomato-based take makes a hearty, gently seasoned broth that is satisfying with bread for soaking it up.
Ingredients
- 1½ lb (680 g) firm white fish fillets, such as cod, hake, haddock, or halibut, pin bones removed and cut into 1¼-inch (3 cm) pieces
- 1½ lb (680 g) Yukon Gold or other waxy potatoes, scrubbed, peeled if desired, and cut into 1-inch (2.5 cm) pieces
- ¼ cup (60 ml) extra-virgin olive oil
- 1 large yellow onion (about 200 g), finely chopped
- 1 medium carrot (about 100 g), peeled and cut into small dice
- 2 celery ribs (about 100 g), finely chopped
- 4 garlic cloves (about 12 g), minced
- 1 can crushed tomatoes, 14.5 oz (410 g)
- 4 cups (950 ml) fish stock or low-sodium vegetable broth
- 1 teaspoon (1 g) dried oregano, preferably Greek oregano if available
- 1 bay leaf
- 1¼ teaspoons (7 g) fine salt, divided, plus more to taste
- ¼ teaspoon (0.5 g) freshly ground black pepper, plus more to taste
- 2 tablespoons (30 ml) fresh lemon juice
- ⅓ cup (15 g) chopped fresh flat-leaf parsley
- Optional: 1 tablespoon (9 g) rinsed capers, for a briny finish
Instructions
- Prepare the ingredients. Cut the fish into similarly sized pieces so they cook at about the same rate. Pat it dry and season lightly with about ¼ teaspoon of the salt. Keep it refrigerated while you chop the vegetables and potatoes. If the fish is still very cold when it goes into the pot, that is fine; do not leave raw fish sitting at room temperature while you prepare the stew.
- Soften the vegetables. Warm the olive oil in a heavy 5- to 6-quart pot or Dutch oven over medium heat. Add the onion, carrot, celery, the remaining 1 teaspoon salt, and the pepper. Cook for about 8 minutes, stirring occasionally, until the onion is soft and translucent. Lower the heat if the vegetables begin to brown; the aim is a sweet, tender base rather than browned bits.
- Add garlic and oregano. Stir in the garlic, dried oregano, and bay leaf. Cook for 1 minute, stirring, just until fragrant. Garlic can turn bitter if it browns, so add the liquid promptly if it starts to color.
- Build the broth. Pour in the crushed tomatoes and stock, scraping the bottom of the pot with a wooden spoon. Bring the mixture to a gentle simmer, which should take about 3 minutes. Taste a spoonful of the broth before adding more salt: stock varies considerably in saltiness, and it will concentrate slightly as the potatoes cook.
- Cook the potatoes. Add the potatoes and stir so the pieces are mostly covered by liquid. Keep the pot at a gentle, steady simmer, partially covered, for about 20 minutes. Stir once or twice without breaking the potatoes. They are ready for the fish when a paring knife slides into the center with some resistance; they will finish cooking as the stew simmers with the fish.
- Simmer the fish gently. Arrange the fish pieces in the broth, pressing them down just enough to submerge them. Cover the pot and simmer gently for 6 to 8 minutes, depending on the thickness of the pieces. Avoid a rolling boil, which can break up the fish and make it tough. Check the thickest piece with a food thermometer: USDA FSIS lists 145°F (63°C) as the safe minimum internal temperature for fish. If it has not reached that temperature, continue cooking briefly and check again.
- Finish and serve. Turn off the heat, then gently stir in the lemon juice and parsley; add capers if using. Taste the broth and adjust the salt, pepper, or lemon. Remove the bay leaf. Let the stew stand for 2 minutes so the flavors settle, then ladle fish, potatoes, vegetables, and broth into warm bowls.
Tips
- Choose fish that holds its shape. Cod, hake, haddock, pollock, and halibut all work. Very delicate fillets can still be used, but cut them into larger pieces and handle them as little as possible. If buying fish from a counter, ask for skinless fillets with pin bones removed, or check and remove the bones yourself before cooking.
- Use a gentle simmer, not a hard boil. Potatoes need time to become tender, but vigorous bubbling can knock them apart and shred the fish. Keep the heat low once the broth is simmering, and use a wide spoon to stir around the fish rather than through it.
- Adjust for your stock. Low-sodium stock gives you more control over seasoning. If using salted fish stock or regular broth, start with less salt and season at the end. Water can stand in for stock, though the broth will taste lighter; add a little extra lemon and parsley to brighten it.
- Make the oregano work for you. Greek oregano is a nice choice but is not essential. Ordinary dried oregano is a practical substitute, and fresh oregano can be used in a larger amount—about 1 tablespoon (3 g), finely chopped. Add fresh herbs near the end so their flavor stays lively.
Serving Suggestions
Serve the stew hot in shallow bowls, making sure each portion gets fish, potatoes, vegetables, and plenty of broth. Crusty country bread is useful for dipping and soaking up the tomato-and-olive-oil broth; warm pita or toasted sourdough also works. A simple green salad with cucumber, lettuce, and a sharp lemon dressing makes a fresh contrast to the soft potatoes.
For a more substantial table, offer olives, sliced tomatoes, or steamed greens alongside the bowls. Set out extra lemon wedges, chopped parsley, and black pepper so diners can adjust their own portions. The stew is filling on its own, but a small serving of rice can stretch it to feed another person; keep the rice separate so it does not absorb all the broth in the pot.
Variations
Add fennel: Replace the carrot with 1 small fennel bulb (about 250 g), trimmed and diced, or add it alongside the carrot. Fennel brings a gentle anise note that suits fish and tomato. Save a little of the fronds to chop over the bowls if the bulb has them.
Make it more lemon-forward: For a lighter, less tomato-rich version, omit the crushed tomatoes and use 5 cups (1.2 L) stock. Simmer the vegetables and potatoes as directed, then finish with lemon juice and parsley. The broth will be clearer and milder, so taste carefully and use enough salt and lemon to make it bright.
Use fresh tomatoes: In place of the canned tomatoes, use about 1½ lb (680 g) ripe tomatoes, chopped. They release more water and can vary in sweetness, so simmer the broth a few extra minutes if it tastes thin, then adjust the seasoning. Peeling is optional; very smooth tomatoes make a less rustic broth.
Change the herbs or finish: A small pinch of chili flakes adds warmth without changing the basic character. You can also add a few rinsed capers or chopped olives at the end for a brinier flavor. Keep additions modest so they do not overpower the fish, lemon, and oregano.
Storage and Reheating
Refrigerate leftovers within 2 hours of cooking, in a shallow airtight container. The stew keeps for 3 to 4 days in the refrigerator. For best texture, store it as a single dish rather than separating the fish from the broth; lift and serve portions gently, since cooked fish becomes more fragile after chilling. The potatoes may absorb some broth as they sit, so keep a little extra stock or water handy when reheating.
Reheat only the portion you plan to eat, on the stovetop over low to medium-low heat, stirring carefully around the fish. Add a splash of water or stock if the broth has thickened, cover the pan, and heat until the leftovers reach 165°F (74°C), checking with a food thermometer. Avoid repeated reheating, which can dry out the fish. Freezing is possible for up to 2 months, although potatoes can become softer and the fish may lose some of its original texture. Thaw overnight in the refrigerator and reheat to 165°F (74°C).
Frequently Asked Questions
Can I use frozen fish?
Yes. Thaw it in the refrigerator first, then drain and pat it dry so extra water does not dilute the broth. If you need to cook from frozen, thawing first is still preferable for even cooking and easier portioning. Do not use fish that has been left out to thaw at room temperature.
Can I use fish with the skin on?
You can, but skin may loosen in the stew and change the texture. For the neatest bowls, use skinless pieces or remove the skin before cutting the fish. If you prefer to keep it, place the pieces skin-side down in the broth and avoid stirring once they are added.
How do I know when the potatoes are tender?
Slide the tip of a small knife into a potato piece. It should pass through with little resistance, while the piece should still hold together when lifted. If the potatoes are not ready after 20 minutes, simmer them for a few more minutes before adding the fish; fish cooks much faster than potatoes.
Can I make the stew ahead?
You can prepare the tomato-and-potato broth a day ahead, cool it promptly, and refrigerate it. Reheat that base until simmering, then add the fish and cook it just before serving. This gives you fresher, more intact fish than cooking the complete stew in advance and reheating it later.
What if the broth tastes thin?
First check that the potatoes are tender and the broth is seasoned enough; a little salt and lemon can make the flavors seem fuller. If it still tastes watery, remove the fish once cooked and simmer the broth uncovered for a few minutes to reduce it, then return the fish gently to the pot.
Can I double the recipe?
Yes, if you have a pot large enough to hold the ingredients without crowding. Use the same ingredient proportions, but allow extra time for a larger amount of broth to return to a simmer. Check the potatoes for tenderness and check the thickest fish pieces for 145°F (63°C), rather than relying on the original timing alone.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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