Aegean Fish Stew

This is a delicious Aegean fish stew that is easy to whip up. The fresh dill is essential, as is the lemon juice. It is important only to add the fish pieces towards the end and not cook them for more than ten minutes, as they will otherwise break up into the stew.

The dried thyme is an optional ingredient, and can be replaced with either dried oregano or dried basil, if that is all you have available.

You can also replace the fish fillets with prawns or other seafood if you prefer.

Ingredients

• 3 tablespoons of olive oil
• 2 cups of water
• 4-6 white fish fillets
• ½ teaspoon fennel seeds
• ½ teaspoon ground black pepper
• 2 medium onions, chopped up
• 5 cloves of garlic, chopped up
• 1 fennel bulb, chopped up
• ½ teaspoon dried thyme (optional)
• 250g fresh tomatoes, chopped up
• 500g potatoes, peeled and cut into quarters
• juice of half a lemon
• fresh dill, chopped up (about a handful)
  

   

   

  Preparation method 

   

• Heat up the olive oil in a large sauce pan. Add the fennel seeds and fry till they crackle.
• Throw in the chopped onions and cook for two minutes. Then add the garlic and dried thyme, and cook for one more minute
• Then add the chopped tomatoes and fennel bulb and cook for another five minutes.
• Finally add the potatoes and water, and a little bit of salt to taste.
• Bring the pot to the boil, then allow to simmer over a low heat for fifteen minutes.
• Now add the white fish fillets to the pot and cook for five minutes. 
• Finally, add the chopped dill and the lemon juice, and simmer for another five minutes.
• Serve with pita bread, if available, or crusty white bread.