Greek Fisherman’s Stew Recipe (2024)

Fabulous--my favorite fish dish now. Three suggestions: potatoes need much more cooking time. Add at an earlier step. Next time I'm slicing the fennel rather than chopping it to distinguish it from the chopped onion and to announce itself. I added saffron, which was a great earlier suggestion. Oh, and cod worked great.

Excellent. Used black cod as striped bass was unavailable. Paired beautifully with an Austrian Riesling, as suggested. Simmered the potatoes for more like 30 minutes rather than 6 to get them to the right texture before adding the fish. Next time I might double the potatoes -- they seemed disproportionately scarce.

This was really delicious! A perfect dish for a relaxed summer dinner since it doesn't require turning on the oven. Added bonus is that the broth can be prepared in advance and the fish added just a few minutes in advance. Great to prepare for dinner guests since it allows you to spend more time with them, and less in the kitchen!
I think the recipe would work well with any firm white-fleshed fish.

This was totally amazing. Couldn't get anything better in the Greek isles or south of France. Thank you to everyone who made wonderful suggestions. Here's what I incorporated: sliced the fennel, added saffron, doubled the potatoes. I made the base ahead of time so the flavors could meld, and I'd encourage that. I used pollock from Cape Cod and it was perfect (and not that expensive!). Was the mayo aioli worth it? The jury's out on that one. A keeper for sure.

Three suggestions: potatoes need much more cooking time. Add at an earlier step. Next time I'm slicing the fennel rather than chopping it to distinguish it from the chopped onion and to announce itself. I added saffron, which was a great earlier suggestion. Oh, and cod worked great. Simmered the potatoes for more like 30 minutes rather than 6 to get them to the right texture before adding the fish.

I used cod instead of bass. Also added bay scallops and a small can of chopped clams with juice.

I used cod, which doesn't need to be cut into pieces as it will flake nicely once cooked through.

I made this yesterday and we realized that the more we ate it, the more we enjoyed it. It's very subtle & really needs the sriracha mayo, or a rouille, to give it interest. The addition of saffron is a great idea. I too found that the Yukon Golds need more time to become tender. Used a variety of fish chunks...cod, sole, tilapia, bass. And I think that in the future I'd use good canned tomatoes and their juice instead of beefsteaks.

I used cod and it was delicious... but I was cooking for three... with the recipe for six... needed way more fennel, tomato, almost everything... and even if you make the potatoes in small dice, it still takes way more time to cook them... plus they don't count the prep time... come on NY Tumes.... start giving us more accurate recipes... I am tired of relying on the notes all the time...

@Jane, I made a similar soup from NYTimes (Mediterranean Fish Stew w/ Kale) using butterfish, also known as black cod or sablefish. I've never looked back since. If you can find it at your local market, I'd very highly recommend it!

We also used black cod and a pretty nice Bordeaux blanc with some sweetness and what a great hit. We'll do this recipe a lot. We didn't eat it all and stored the fish and soup separately. The soup gets even better after a day--great leftover.

Easy and quick, but would be greatly improved by using a fish stock instead of water.

I used frozen cod and cut it in to spoon-size chunks. I doubled the potatoes. I made half the mayo topping. Very good.

I would substitute fish stock and increase the lemon juice slightly to compensate for the lost acidity of the wine.

Used sword fish and was ok

This chowder is phenomenal!!!! I always add saffron but otherwise make it exactly as the recipe and it is always perfect. Everyone raves about. You cannot go wrong and it is so easy to prepare.

Used a soffrito mix for the base and substituted roasted butternut squash for fennel (not to my husband’s taste) and a teaspoon and a half of tamarind paste mixed with a cup of water instead of wine to create an alcohol- free version. Lovely recipe.

Really great, my whole family loves it, but as many have noted in step 2 the time for the potatoes to cook should read “60” ish minutes not “6”. Def need 30-60 minutes to get them cooked though in my experience having made this 4-5 times now.

This was delicious and definitely benefited from the saffron someone suggested. Also - thanks to whoever suggested using fresh cod. It was perfect!

Really delicious! We felt that the broth was a bit watery as we were cooking it, so we added a bit of chile de arbol, a couple shakes of oregano, 2 or 3 shakes of cinnamon (may sound strange but was delicious), and a smidge of paprika. Based on other notes, we were concerned about cook time for the potatoes, so we added them just before the tomatoes and they were perfect. Did not do the mayo, but served with a drizzle of olive oil and some fresh parsley and cilantro sprinkled on top. Huge hit!

Used cod instead of sea bass - simmered the cod skin in the soup to capture its flavour. Also co*cked the soup base the day before to let the flavours settle. Added lemon zest with a small squeeze of lemon to the individual bowls with basil before adding hot soup. All in all, what a treat!!!

There is no world in which you cook potatoes for 6 minutes and they become tender

After reading others'notes, I realized this is one of those wonderful recipes that responds well to variations. I didn't have fennel on hand so used bell peppers. I replaced turkey stock for some of the water. I also added a splash of cream, which was delicious. Next time, I will also add saffron. To the mayonnaise, I added not only Sriracha but also pimenton, a small clove of garlic and a squeeze of lime juice. Yum.

works very well with parsnip instead of fennel and dill instead of basil. For some kind of fennel taste I added fennel seeds.

This is just the best. I've made it over and over, using any combination of fish and seafood.Made with a combination of shellfish, it rivals a fine French concoction. Yet so simple to make.It's one of my favorite recipes ever and it always impresses guests, who slurp it up.

I had barramundi on hand, the skins of which I fried to make croutons for the soup. The saffron is a great addition. I threw the potatoes in at the end of Step 1 (about 5 minutes after the tomatoes) and they came out perfectly. Great dish!

Used tomato paste in lieu of tomato.Added a pinch of esplette.

Great dish, will make again. But be careful with the amount of lemon juice, you can easily overdo it. My suggestion is to add less than recommended, taste, and add only if you feel it needs more acid power. Otherwise, really good.

Agree with many others, using seafood stock instead of water was transformative. Also added a pinch of saffron and subbed cod instead. Otherwise perfect and will definitely be making often!