Greek Seafood Stew with Mediterranean Flavors

Ingredients

• 500g (1.1 lb) white fish fillets, such as cod or haddock, cut into chunks 500g (1.1 lb) white fish fillets, such as cod or haddock, cut into chunks
• 250g (8.8 oz) shrimp, peeled and deveined 250g (8.8 oz) shrimp, peeled and deveined
• 500g (1.1 lb) mussels, cleaned and debearded 500g (1.1 lb) mussels, cleaned and debearded
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 garlic cloves, minced 3 garlic cloves, minced
• 1 red bell pepper, diced 1 red bell pepper, diced
• 1 yellow bell pepper, diced 1 yellow bell pepper, diced
• 1 carrot, diced 1 carrot, diced
• 1 celery stalk, diced 1 celery stalk, diced
• 400g (14 oz) canned diced tomatoes 400g (14 oz) canned diced tomatoes
• 1 tablespoon tomato paste 1 tablespoon tomato paste
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 bay leaf 1 bay leaf
• 4 cups (950ml) fish or vegetable broth 4 cups (950ml) fish or vegetable broth
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh parsley, chopped, for garnish Fresh parsley, chopped, for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 10g, 1.5g
• Carbohydrates (total, sugars): 20g, 8g
• Protein: 35g
• Fiber: 5g
• Salt: 2g

Preparation

1. 1.
   In a large pot, heat the olive oil over medium heat. Add the onion and garlic, and sauté until translucent.
2. 2.
   Add the bell peppers, carrot, and celery to the pot. Cook for 5 minutes, until the vegetables start to soften.
3. 3.
   Stir in the diced tomatoes, tomato paste, dried oregano, dried thyme, and bay leaf. Cook for another 2 minutes.
4. 4.
   Pour in the fish or vegetable broth and bring the mixture to a boil. Reduce the heat to low and let it simmer for 15 minutes to allow the flavors to meld together.
5. 5.
   Add the fish chunks, shrimp, and mussels to the pot. Season with salt and pepper to taste. Cover the pot and cook for 5-7 minutes, or until the fish is cooked through and the mussels have opened.
6. 6.
   Remove the bay leaf and discard. Serve the Kakavia hot, garnished with fresh parsley.

Treat your ingredients with care...

• Fish — Choose firm white fish fillets like cod or haddock for this recipe. Ensure they are fresh and free from any fishy odor.
• Shrimp — Opt for peeled and deveined shrimp to save time during preparation.
• Mussels — Before cooking, scrub the mussels under cold water and remove any beards or debris. Discard any mussels that are open or cracked.

Tips & Tricks

• For a richer flavor, you can add a splash of white wine to the stew before adding the broth.
• Serve the Kakavia with a squeeze of fresh lemon juice to brighten the flavors.
• Customize the stew by adding your favorite seafood, such as scallops or calamari.
• If you prefer a thicker broth, you can mix a tablespoon of cornstarch with water and add it to the stew during the last few minutes of cooking.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to deepen and intensify.

Serving advice

Serve the Kakavia in deep bowls, allowing the aromatic broth to surround the seafood. Accompany it with crusty bread to soak up the flavorful liquid.

Presentation advice

Garnish the Kakavia with a sprinkle of fresh parsley to add a pop of color. Serve it in rustic earthenware bowls to evoke the traditional Greek coastal charm.