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Greek Branzino Stew with Olives and Thyme
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Course Main Course
Cuisine Greek
Servings 4 people

Equipment

  • Large Pot
  • Knife
  • Cutting Board

Ingredients
  

  • 1 ½ pounds branzino fillets, cut into 2-inch pieces
  • 1 cup pitted Kalamata olives
  • 6 sprigs fresh thyme
  • 1 cup dry white wine
  • 2 tablespoons olive oil
  • 1 large onion, diced
  • 4 garlic cloves, minced
  • 1 can (14 ounces) diced tomatoes
  • 2 cups fish broth
  • Salt and black pepper
  • 2 tablespoons chopped fresh parsley
  • Lemon wedges

Instructions
 

  • Heat the olive oil in a large pot over medium heat. Add the onion and cook until softened, about 5 minutes. Stir in the garlic and cook for 1 minute more.
  • Pour in the white wine and add the thyme sprigs. Simmer until the wine reduces by half, roughly 4 minutes.
  • Add the diced tomatoes, fish broth, and Kalamata olives. Season with a pinch of salt and pepper. Bring the mixture to a gentle simmer and cook for 10 minutes to let the flavors blend.
  • Add the branzino pieces to the pot. Cover and cook for 6 to 8 minutes until the fish turns opaque and flakes easily.
  • Remove the thyme sprigs. Taste and adjust salt and pepper if needed. Ladle the stew into bowls and finish with chopped parsley and a squeeze of lemon.

Notes

Keep the fish pieces large so they hold their shape during the short simmer. Fresh thyme sprigs release more flavor than dried leaves, but pull them out before serving to avoid woody bits. Leftovers reheat gently on the stove with a splash of broth to loosen the sauce.
Course: Main Course
Cuisine: Greek
Equipment: Large Pot, Knife, Cutting Board