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.

Category: Soups, Stews and Chili

Cuisine: Greek

☆☆☆☆☆

2 reviews

Ready in 1 hour

by jxidascooking

Ingredients

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

Directions

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.

Reviews

☆☆☆☆☆

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

☆☆☆☆☆

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

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