Comments on: Mediterranean Fish Stew

By: Judy

Judy — Sun, 29 Nov 2020 21:17:10 +0000

This was very flavourful! Loved it! I used leftover pickerel I had cooked the night before in a lemon/butter sauce. Wasn’t sure if it would clash, but it actually was really, really good. The only minor complaint is there wasn’t enough broth. Can I add more broth to the mix such as vegetable or chicken/beef? Also, can it be frozen? This will definitely make it in my meal rotation.

By: Carrie

Carrie — Mon, 17 Jan 2011 20:05:03 +0000

This stew is WONDERFUL; so delicious and colorful. The addition of feta was fantastic and the red bell peppers so flavorful!

I made it with a 1/2 tsp salt, no black pepper or hot pepper flakes, instead I used a very small pinch of cayenne pepper (perhaps 1/16 tsp)-just to give it a bit of peppery-ness with the health benefits of cayenne, but not make it spicy. I used inexpensive chardonnay for the white wine, sole for the fish, and fresh basil but no parsley for the fresh herbs. I served it with green salad and a par baked multigrain French loaf from the grocery store that I finished baking at home with a bit of butter, parmesan and parsley.

I’ll be tucking this recipe into my book of favorites. Thank you!

By: Anonymous

Anonymous — Thu, 28 Oct 2010 15:33:57 +0000

please stop adding feta cheese on top of every greek dish, plus try mushrooms with leeks,spinach and lettuce stew with augolemono or try chickpeas and rice risotto, rice has to be very soft,you burn it with hot olive oil and add black pepper.

By: Cherine

Cherine — Fri, 05 Feb 2010 10:49:53 +0000

This looks delicious & beautiful!!

By: insizlane

insizlane — Sun, 31 Jan 2010 12:28:10 +0000

Hi Kevin! I live in Berlin, Germany and run a supper club at my apartment, and we recently used this recipe for our main course! Check out our blog entry about it here. Just thought you might like to know you're inspiring cooks halfway across the world!
Grüße aus Deutschland,
Diana

By: Kevin

Kevin — Sat, 23 Jan 2010 02:21:16 +0000

Honeylime: Chicken stock or vegetable stock or better yet, fish stock would work well as a substitute for the white wine.

By: Honeylime

Honeylime — Fri, 22 Jan 2010 09:25:16 +0000

Hi Kevin,
What can I substitute the wine with?

By: Jeanne

Jeanne — Tue, 19 Jan 2010 17:59:12 +0000

Oh – that sounds wonderful, and not too heavy! I wonder how it would taste with a pinch of saffron added? Love the feta!

By: Neen

Neen — Tue, 19 Jan 2010 01:03:22 +0000

Peter, did you get a new camera for Christmas? These photos are all GORGEOUS! I notice you're also experimenting with different layouts… a couple years ago you were much more predictable in how you'd arrange the food and the place setting. Lovely!

By: Augusto

Augusto — Sun, 17 Jan 2010 22:50:01 +0000

Thanks a lot for your "delicious" article and precious recipe.

I love the Mediterranean diet and that's why I invite everybody to experience a culinary tour in the amazing Puglia, a southern Italy region rich of good food&wines and astonishing landscapes.