Greek Fish Stew

This is a simple stew, packed full of delicious Mediterranean flavours. You can modify this version by substituting the fish with chicken breasts and the carrots with another veggie of your choice.

 

Ingredients

2 tablespoons of olive oil
1 1/2 cups of onion
2 cloves of garlic
half a lemon
origanum (dried or fresh)
Sure-Slim Vegetable/Chicken stock
4 pieces of firm white fish
1 teaspoon of paprika
1 teaspoon of cayenne pepper
2 cups of water
baby carrots
salt
pepper

Start by frying the onion, garlic, olive oil, paprika and cayenne pepper on medium heat until golden brown. Once the onions are light golden in colour add 5ml of stock powder, 1 cup of water and the juice of half a lemon. Turn the heat down low and allow to simmer for about 20 minutes. If the water cooks away add 1 more cup of water so there is enough liquid to cook the fish in. The consistency becomes slightly thicker when the water cooks down. Add the origanum and fish pieces and allow to cook for another 15 minutes. Meanwhile steam the baby carrots and add them to the stew before serving. Add salt and pepper to taste and serve with a lemon wedge and fresh origanum.

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