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Greek Fisherman’s Stew

It’s summer, and no matter what you choose to drink, your plate should be bright with ripe beefsteak tomatoes and basil. If those treasures of the season complement a piece of fish, so much the better. Consider a kakavia, something Greek fishermen may assemble right on their boats, adding ingredients in fairly quick order as they cook in a round-bottomed pot also called a kakavia. It’s a dish that welcomes wines that are clean-cut but with lip-smacking acidity balanced by sunny suggestions of melon and tropical fruit, like Austrian rieslings.

Ingredients

  • 3 tablespoons extra-virgin olive oil
  • 1 medium onion, diced
  • 6 cloves garlic, sliced thin
  • 1 small head fennel, diced
  • ¼ teaspoon red chile flakes, or to taste
  • 2 large beefsteak tomatoes, cored and chopped, with their juices
  • 1 teaspoon sea salt, or to taste
  • 1 cup dry white wine
  • ½ pound Yukon Gold potatoes, peeled and diced
  • Ground black pepper
  • 1 tablespoon lemon juice
  • 2 pounds wild striped bass fillets, skinned, cut in 12 pieces
  • 6 basil leaves, torn
  • 1 cup mayonnaise seasoned with 1 1/2 teaspoons sriracha or other hot sauce (optional)
  • Nutritional Information
    • Nutritional analysis per serving (6 servings)

      287 calories; 10 grams fat; 1 gram saturated fat; 5 grams monounsaturated fat; 2 grams polyunsaturated fat; 14 grams carbohydrates; 2 grams dietary fiber; 3 grams sugars; 28 grams protein; 120 milligrams cholesterol; 513 milligrams sodium

      • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

6 servings

Preparation

  1. Warm oil in a 4-quart saucepan or casserole over medium heat. Stir in onion and garlic and cook until soft but not brown. Add fennel and cook a few minutes, until softened. Stir in chile flakes. Add tomatoes and salt, cover and cook on medium about 10 minutes.
  2. Stir in wine and 2 1/2 cups water, bring to a simmer, add potatoes and cook another 6 minutes or so, until potatoes are tender. Check seasonings, adding salt and pepper to taste. Add lemon juice.
  3. Season fish pieces with salt and pepper, place them in the stew and simmer on low, covered, until fish is just cooked through, about 5 minutes. Meanwhile, warm 6 generous soup plates.
  4. When fish is done, remove it to the warm soup plates. Remove pot from heat, stir in basil, just to wilt it, and divide soup among the 6 plates. Serve spiced mayonnaise alongside if desired.

45 minutes

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