Retsina Fish Stew Recipe

Name: Retsina Fish Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 pounds of selection of firm-fleshed white fish such as sea bass, whiting, monkfish, hake, haddock or cod; 8 ounces squid; 1 head Florence fennel, sliced; 4 stalks celery, sliced; 1 medium onion, chopped; 1 clove garlic, minced; 1 cup extra-virgin olive oil; 1 cup retsina; 4 tomatoes, peeled, seeded and diced; 6 ounces potatoes, peeled and sliced; 2 teaspoons tomato puree; 8 cups fish stock; Coarse salt to taste; 1 tablespoon chopped fennel herb; 1 medium eggplant, thinly sliced; Milk and seasoned flour for coating the eggplant; About 1/2 cup olive oil for sauteing

Servings: persons

5 pounds of selection of firm-fleshed white fish such as sea bass, whiting, monkfish, hake, haddock or cod
8 ounces squid
1 head Florence fennel, sliced
4 stalks celery, sliced
1 medium onion, chopped
1 clove garlic, minced
1 cup extra-virgin olive oil
1 cup retsina
4 tomatoes, peeled, seeded and diced
6 ounces potatoes, peeled and sliced
2 teaspoons tomato puree
8 cups fish stock
Coarse salt to taste
1 tablespoon chopped fennel herb
1 medium eggplant, thinly sliced
Milk and seasoned flour for coating the eggplant
About 1/2 cup olive oil for sauteing

1
Trim the heads and bones from the fish and add them to the fish stock.
2
Clean the squid and slice it into rounds, the tentacles into strips.
3
In a large pan, cook the fennel, celery, onion and garlic in olive oil over medium heat so that the flavor is drawn out of the vegetables but they are not burned.
4
Add all but about three tablespoons of the retsina, and add the tomatoes, potatoes and tomato puree and cook for about three minutes.
5
Add the fish stock and bring to a boil.
6
Turn heat down to slow simmer and add the salt, half the chopped fennel herbs and the fish fillets.
7
The fillets can all go in at the same time if they are roughly the same thickness, but if some are much thicker than others put them on a couple of minutes before the rest.
8
If any of the fish is particularly soft, like hake or whiting, put it in a couple minutes after the rest.
9
Poach the fillets for five minutes.
10
Carefully strain the fish and vegetables through a large collander over a large bowl and put them into a warm serving dish.
11
Return the stock to the original pan and boil it fiercely while you fry the squid and eggplant.
12
The object of this boiling is to amalgamate the oil and fish stock and also to reduce the volume to concentrate the flavor.
13
Pour two tablespoons of oil in a frying pan and when it is hot, quickly saute the squid and remove.
14
Dip the eggplant in milk and seasoned flour, add more oil to the pan and quickly fry the eggplant.
15
Keep warm.
16
Pour the boiling stock over the fish and vegetables and splash the last of the retsina over all.
17
Arrange the squid and eggplant on top.
18
Finally sprinkle on the rest of the chopped fennel.
19
Serve with skorthalia.

641

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 5 pounds of selection of firm-fleshed white fish such as sea bass, whiting, monkfish, hake, haddock or cod, 8 ounces squid, 1 head Florence fennel, sliced, 4 stalks celery, sliced, and more.

Yes, Retsina Fish Stew falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Retsina Fish Stew

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions