Greek Lemon Orzo Fish Stew
Equipment
- Large pot
- Wooden spoon
- Knife
- Cutting board
Ingredients
- 1 tablespoon olive oil
- 1 small onion, diced
- 3 garlic cloves, minced
- 4 cups fish or vegetable broth
- 1 cup orzo pasta
- 1 pound cod or similar white fish, cut into 1-inch pieces
- Zest and juice of 2 lemons
- 1/2 cup Kalamata olives, sliced
- 1/4 cup fresh dill, chopped
- 1/2 cup crumbled feta cheese
- Salt and black pepper to taste
Instructions
- Heat the olive oil in a large pot over medium heat. Add the diced onion and cook for 3 minutes until it softens.
- Stir in the minced garlic and cook for 1 minute more.
- Pour in the broth and bring it to a boil. Add the orzo and cook for 8 minutes, stirring now and then.
- Gently add the fish pieces to the pot. Simmer for 5 minutes until the fish turns opaque and flakes easily.
- Remove the pot from the heat. Stir in the lemon zest, lemon juice, sliced olives, and chopped dill. Season with salt and pepper.
- Ladle the stew into bowls and top each serving with crumbled feta cheese.
Notes
Use a mild white fish so it does not overpower the lemon. Stir the dill in off the heat to keep its color bright. Leftovers reheat well on the stove with a splash of broth to loosen the orzo. Skip the feta if you need a dairy-free version.
Course: Soup
Cuisine: Mediterranean
Equipment: Large pot, Wooden spoon, Knife, Cutting board
Cuisine: Mediterranean
Equipment: Large pot, Wooden spoon, Knife, Cutting board