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Greek Lemon Oregano Fish Stew with Olives
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Course Soup
Cuisine Greek
Servings 4 people

Equipment

  • Large Pot
  • Knife
  • Cutting Board

Ingredients
  

  • 1 pound white fish fillets, cut into 1-inch pieces
  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 3 garlic cloves, minced
  • 4 cups low-sodium vegetable broth
  • Juice and zest of 2 lemons
  • 1 tablespoon dried oregano
  • 2 cups cherry tomatoes, halved
  • 1/2 cup pitted Kalamata olives, sliced
  • 1/4 cup fresh parsley, chopped
  • Salt and black pepper to taste

Instructions
 

  • Heat the olive oil in a large pot over medium heat. Add the onion and cook until softened. Stir in the garlic and cook for one minute more.
  • Pour in the vegetable broth. Add the lemon juice, lemon zest, dried oregano, and cherry tomatoes. Bring the mixture to a simmer and cook for 10 minutes.
  • Add the fish pieces to the pot. Simmer gently for 5 to 7 minutes until the fish turns opaque and flakes easily. Stir in the sliced olives and most of the parsley. Season with salt and pepper. Ladle into bowls and top with the remaining parsley.

Notes

Add the olives only at the end so they keep their firm texture. If the broth tastes too sharp, stir in a small splash of the olive brine rather than extra salt. Leftovers reheat well on low heat, but warm them gently to avoid breaking up the fish.
Course: Soup
Cuisine: Greek
Equipment: Large Pot, Knife, Cutting Board