Jamie Oliver Aegean kakavia (Beautiful fish stew)

This Jamie Oliver Aegean kakavia (Beautiful fish stew) is a hearty and rustic recipe, which includes fresh fish fillets and beef tomatoes. It’s a classic, foolproof recipe, ready in about 1 hour.

Jamie Oliver Aegean kakavia (Beautiful fish stew) Ingredients

• olive oil
• 2 onions, peeled and roughly chopped
• 4 sticks of celery, trimmed and roughly chopped
• 5 cloves of garlic, peeled and roughly chopped
• 3 beef tomatoes, roughly chopped
• 500g potatoes, peeled and cut into 3-4cm chunks
• 3 fresh bay leaves
• 1 litre vegetable stock, preferably organic
• 700g fresh fish fillets (see introduction), scaled and pin-boned
• juice of 1 lemon
• ½ a bunch of fresh flat-leaf parsley (15g), roughly chopped
• ½ a bunch of fresh dill (15g), roughly chopped
• Greek extra virgin olive oil
• a loaf of rustic bread, to serve

How To Make Jamie Oliver Aegean kakavia (Beautiful fish stew)

1. Sauté the vegetables: Heat a good lug of olive oil in a large pan over medium heat. Add the onions and celery, cooking for 5 minutes. Then add the garlic and cook for another 5 minutes, stirring occasionally until everything is soft but not browned.
2. Add the base ingredients: Stir in the tomatoes, potatoes, and bay leaves. Pour in the vegetable stock and season with sea salt and black pepper. Bring the mixture to a boil.
3. Simmer the stew: Reduce the heat to low and simmer for 15 minutes.
4. Cook the fish: Add the fish fillets, return to a boil, then lower the heat to medium-low. Simmer for another 15 minutes until the potatoes are tender and the fish flakes easily.
5. Finish and serve: Stir in the lemon juice and chopped herbs. Drizzle with Greek extra virgin olive oil. Taste and adjust seasoning if needed. Serve with chunks of rustic bread.

Recipe Tips

What kind of fish works best? Use a mix of firm white fish like sea bass, pollock, or bream. Ask your fishmonger for the freshest catch.

Can I make this stew ahead of time? Yes, but add the herbs and lemon juice just before serving for the freshest taste.

How to get the most flavor: Use a good quality vegetable stock and don’t skip the lemon juice and herbs at the end.

Can I make it more filling? Add extra potatoes or serve with more bread to make it heartier.

Do I need to use fish stock? Vegetable stock works well here, but fish stock can be used for an even more intense seafood flavor.

What To Serve With Aegean Kakavia

This light and flavorful stew pairs perfectly with simple, Mediterranean-inspired sides:

1. Rustic crusty bread or sourdough
2. Greek salad with feta and olives
3. Lemon roasted potatoes
4. Grilled vegetables like zucchini and eggplant
5. A glass of crisp white wine

How To Store Aegean Kakavia

Refrigerate: Store leftovers in an airtight container in the fridge for up to 2 days.

Freeze: It’s best to freeze before adding the herbs and lemon. Reheat gently on the stove and add fresh herbs and lemon before serving.

Aegean Kakavia Nutrition Facts

Calories: 584 per serving

Fat: 10.8g

Saturates: 1.2g

Sugars: 12.8g

Salt: 2g

Protein: 43.7g

Carbohydrates: 84.3g

Fiber: 6.5g

FAQs

Can I use frozen fish in kakavia?
Yes, just make sure to thaw it completely and pat it dry before adding to the stew.

How to make kakavia more spicy?
Add a pinch of chili flakes or a chopped fresh chili during the sautéing step.

Why is my stew watery?
Make sure to simmer long enough for the flavors to concentrate, and use starchy potatoes to help thicken slightly.

Can I skip the dill?
Yes, if you’re not a fan of dill, parsley alone works fine or you can use fennel fronds for a similar flavor.

What bread is best with this stew?
A crusty rustic loaf, sourdough, or Greek village bread are all great options.