Greek Haddock Stew with Lemon, Tomatoes, and Potatoes
Equipment
- Large Pot
- Cutting Board
- Knife
Ingredients
- 1.5 pounds haddock fillets, cut into 2-inch pieces
- 4 medium Yukon gold potatoes, peeled and cubed
- 1 (28-ounce) can crushed tomatoes
- 1 large onion, diced
- 4 garlic cloves, minced
- 1/4 cup fresh lemon juice
- 3 tablespoons olive oil
- 1 teaspoon dried oregano
- 4 cups fish broth
- Salt and black pepper to taste
- 1/4 cup chopped fresh parsley
- Lemon wedges for serving
Instructions
- Heat the olive oil in a large pot over medium heat. Add the onion and garlic and cook for 4 minutes until the onion turns soft.
- Stir in the potatoes and cook for 3 minutes, stirring once or twice.
- Pour in the crushed tomatoes, fish broth, oregano, salt, and pepper. Bring the mixture to a boil, then lower the heat and simmer for 15 minutes until the potatoes are tender.
- Add the haddock pieces and lemon juice. Simmer gently for 6 minutes until the fish turns opaque and flakes easily.
- Remove the pot from the heat and stir in the parsley. Serve the stew in bowls with lemon wedges on the side.
Notes
Add the lemon juice only after the potatoes finish cooking so the acid does not slow their softening. Leftovers thicken overnight in the fridge, and a splash of broth when reheating loosens the stew back to the right consistency. Fresh haddock works best here since it holds its shape without falling apart.
Course: Soup
Cuisine: Greek
Equipment: Large Pot, Cutting Board, Knife
Cuisine: Greek
Equipment: Large Pot, Cutting Board, Knife