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Greek Cinnamon-Spiced Sea Bass Tomato Stew
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Course Soup
Cuisine Greek
Servings 4 people

Equipment

  • Large pot
  • Wooden spoon
  • Knife
  • Cutting board

Ingredients
  

  • 4 sea bass fillets (about 6 ounces each)
  • 2 tablespoons olive oil
  • 1 large onion, diced
  • 4 garlic cloves, minced
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon dried oregano
  • 1 28-ounce can crushed tomatoes
  • 1 cup fish stock
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup chopped fresh parsley
  • Lemon wedges for serving

Instructions
 

  • Heat the olive oil in a large pot over medium heat. Add the diced onion and cook for 5 minutes until it softens.
  • Stir in the minced garlic, ground cinnamon, and dried oregano. Cook for 1 minute until the garlic smells fragrant.
  • Pour in the crushed tomatoes and fish stock. Add the salt and black pepper, then bring the mixture to a gentle simmer.
  • Lower the heat and let the stew bubble slowly for 10 minutes so the flavors blend.
  • Place the sea bass fillets into the simmering liquid. Cover the pot and cook for 8 to 10 minutes until the fish flakes easily with a fork.
  • Sprinkle the chopped parsley over the stew right before serving. Offer lemon wedges on the side.

Notes

Simmer the tomato base a little longer if you prefer a thicker broth. The fish finishes quickly, so check it early to keep the texture tender. Leftovers reheat gently on the stove with a splash of water to loosen the sauce. Serve the stew over rice or with crusty bread to soak up the spiced tomatoes.
Course: Soup
Cuisine: Greek
Equipment: Large pot, Wooden spoon, Knife, Cutting board