Plaki, Greek fish stew

Plaki, Greek fish stew

2 reviews, 5 star(s). 100% would make again

Ready in 1 hour

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.


2 lbs Sea Bass; or Red Snapper; or Cod
2 large yellow onions; sliced into very thin rings.
2 cloves; sliced very thin.
1 cup carrots; sliced
1 12-oz can tomatoes; diced, (up to 16 ozs)
1 cup white wine
1 cup Fish broth; (or chicken broth is OK)
1 cup Raisins (yellow); and ½ cup currants (optional)
1 teaspoon Dill Weed
0.5 teaspoon Oregano
1 Lemon; juiced
1 Lemon; thin sliced for the top of stew (or Lime)
2 tablespoon Olive oil; to cook onions and garlic

Original recipe makes 6



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.

Verified by stevemur
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Greek Fish Stew(Plaki)

Calories Per Serving: 325 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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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 4y ago

Serves well in a shallow large soup bowl. Try not to break up the fish when serving. Rice makes a good side dish. [I posted this recipe.]
jxidascooking 6y ago

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