Gregada (Traditional Greek Fish Stew)
Tradicionalno jelo · Greek
A classic Greek fish stew from the island of Milos, featuring firm white fish, potatoes, onions, garlic, olive oil, and white wine, slow-cooked to perfection.
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Sastojci
- Firm white fish fillets (e.g., cod, snapper, grouper)1 kg
- Potatoes500g
- Large onions2
- Garlic cloves4-6
- Extra virgin olive oil150 ml
- Dry white wine200 ml
- Lemon juice50 ml
- Saffron threads (optional, for color and flavor)a pinch
- Bay leaves2
- Fresh parsley, chopped (for garnish)a handful
- Saltto taste
- Black pepperto taste
- Wateras needed
Koraci
- 1
Cut the fish into large chunks. Peel and slice the potatoes into thick rounds or wedges. Thinly slice the onions and mince the garlic.
- 2
In a large, heavy-bottomed pot or Dutch oven, layer the sliced onions, garlic, and potato wedges.
- 3
Place the fish chunks on top of the vegetables.
- 4
Pour the olive oil, white wine, and lemon juice over the fish and vegetables. Add the bay leaves and saffron threads (if using). Season generously with salt and black pepper.
- 5
Add just enough water to barely cover the ingredients, about 1-2 cups.
- 6
Bring the stew to a gentle simmer over medium heat. Once simmering, reduce the heat to low, cover the pot, and cook for 45-60 minutes, or until the potatoes are tender and the fish is cooked through and flakes easily. Avoid stirring too much to prevent the fish from breaking apart.
- 7
Taste and adjust seasoning if necessary. Remove the bay leaves.
- 8
Serve hot, garnished with fresh chopped parsley. This dish is traditionally served with crusty bread to soak up the delicious broth.
