Plaki, Greek fish stew
This dish is best served with a white fish as mentioned in the recipe. It creates a tangy sweet sauce that a fresh piece of French bread loves to soak up."Never made fish stew before. Used salmon and it held together well. The lemon gave all ingredients a bright fresh flavor. Cooked a grain rice in with the stew but not to much. Still had plenty of broth. " - Db723
Yield: 6 Ready in 1 hours
favorite of 33 people 34 people want to try
Verified by stevemur
|2 lbsSea Bass; or Red Snapper; or Cod|
|2 largeyellow onions; sliced into very thin rings.|
|2 cloves; sliced very thin.|
|1 cupcarrots; sliced|
|1 12-oz cantomatoes; diced, (up to 16 ozs)|
|1 cupwhite wine|
|1 cupFish broth; (or chicken broth is OK)|
|1 cupRaisins (yellow); and ½ cup currants (optional)|
|1 teaspoonDill Weed|
|1 Lemon; juiced|
|1 Lemon; thin sliced for the top of stew (or Lime)|
|2 tablespoonOlive oil; to cook onions and garlic|
Plaki, Greek fish stew Preparation
Cook onions and garlic in large pan until transparent (clear), add all other ingredients except FISH, cook on medium to low heat for 10 – 15 minutes.
Layer half of the mixture in baking dish, add uncooked FISH, cut into serving sizes, then top with the rest of mixture.
Top with thin Lemon slices (or Lime) and ½ cup shaved almonds (optional)
Bake 30 minutes ~~at; 350 f. or until fish is cooked. Serves 6
Serve with a fresh loaf of French bread for dunking into the sauce.
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