Karl’s Aegean Kakavia
Adapted from Jamie Does…
Original recipe calls for potatoes, but I replace it with garlic toast (recipe follows).
Original Note: What’s great about this recipe is that you can use whatever fish you like. Sea Bass, Wrasse, Pickerel, Pollock, Bream or Red Mullet all work well. You could even use lobster if you have it and feel like splashing out! Just talk to your fishmonger and get him to recommend a few of his freshest fish. Greek fishermen make this out at sea, using whatever they’ve hauled into their boat that day, and cooking it in seawater. That’s how I learnt to make this. Because their water is ready salted they don’t need any seasoning at all to achieve a perfectly delicious stew. Genius! Try to use a mixture of fish, so you get all sorts of different flavors and colors in this wonderful stew.
2 Tbs. olive oil
1 – 1 ½ onions, peeled and roughly chopped
3 sticks of celery, trimmed and roughly chopped
8 cloves of garlic, peeled and roughly chopped
3 beef tomatoes, peeled, seeded and roughly chopped
3 fresh bay leaves
48 oz. no salt chicken stock
sea salt and freshly ground black pepper
3 – 4 lbs white fish filets, shrimp, bay scallops
juice of 1 lemon
a small bunch of fresh flat-leaf parsley, roughly chopped
a small bunch of fresh dill, roughly chopped
Greek extra virgin olive oil
- Heat 2 Tbs. olive oil in a large dutch oven on a medium heat. Add the onions and celery and cook for 5 minutes, then add the garlic and cook for another 5 minutes, stirring occasionally, until soft but not coloured.
- Add the tomatoes and bay leaves and pour in the stock. Season lovingly with salt and pepper and bring it all to the boil. Reduce to a low heat and simmer for 15 minutes.
- Add your fish filets and bring back to the boil, then reduce to a medium-low heat and simmer for a further 1o minutes, until the fish is almost cooked through.
- Stir in the shrimp, scallops, lemon juice and herbs, drizzle with extra virgin olive oil, then have a quick taste to make sure you’ve got a good balance of acidity, freshness and seasoning cook for 5 more minutes. Serve with Karl’s Greek Garlic Toast.
Karl’s Greek Garlic Toast
- loaf of rustic bread
- 2 Tbs. olive oil
- 5 cloves garlic, finely crushed
- ½ Tsp. Mediterranean oregano
- pinch kosher salt
- Slice loaf lengthways and deeply score into serving strips (you want to cut almost all the way through, but not so the pieces fall apart)
- Mix olive oil, garlic, and oregano in a small bowl and brush onto the bread, sprinkle with kosher salt.
- Bake bread for 20 – 30 minutes at 425° until top is toasted.