Using the diverse cultures and foods of Astoria, NY to feed one man's imagination in the kitchen.

Monday, November 24, 2008

Red snapper stew a la greek

All porked out and tired of long cooking times this past weekend. Decided on healthy Greek fare for tonight's meal.

Red snapper stew in the Greek style
Covers all the bases.
1. One pot meal
2. Fast cooking. 20 minutes from hot pan to table.
3. Cheap.
4. Fish not pork, very healthy.
5. Wife loves feta and olives.


Good olive oil
1 medium onion fine chop
2 lg zucchini cubed
2 cloves garlic sliced
1/2 cup pitted Kalamata olives
1 lemon. Half for squeezing, half for wedges.
2 cups puttanesca sauce OR 2 cups crushed tomato, 4 anchovies, 1 bay leaf, red pepper flakes.
2 lbs red snapper fillets cut into large cubes. Can use almost any fish or seafood for this dish.
1 tablespoon fresh dill plus more for garnish.
1/2 cup feta cheese

Use a heavy bottom 18" pan or similar. A large wide pan will let you cook faster as the stew is spread out over more surface area.
Over high heat saute onion in plenty of olive oil till translucent.
Add garlic and zucchini. Season with touch of ground black pepper. Saute till softened.
Add olives and puttanesca sauce. 5 minutes on high heat covered.
Stir up and push fish down into the mixture.
Crumble on feta, dill and squeeze of half lemon.
Cover and simmer 10 minutes.
Gently stir then plate in bowls with more dill as garnish and a lemon wedge.
One grind of black pepper and a drizzle of olive oil.

Serve with bread for sopping up the extra sauce.

1 comment:

Sophie said...

That looks like one savory and delicious stew! I'd like to include your recipe on our blog :). Please let me know if you are interested.

Sophie, Key Ingredient Chief Blogger