In the past we have tried making a Mediterranean fish stew following a recipe by Rick Stein. It was very fussy with an array of seafood that cooked at different times and loads of vegetables which needed chopping. It included fennel and Pernod and came out tasting very licorice-y which is not a favorite flavor of mine. I see by looking back through my blog that after several attempts we gave up making it in 2021. When I saw this Greek fisherman’s stew on the NYTimes Cooking site it seemed much easier and I thought I would give it a try.

I have changed up the recipe a bit to cater to our tastes and am posting it below. I took some advice from the comments made on the Times website. I think using clam juice or fish stock imparts more flavor to the stew. Also make sure your potatoes are cooked before putting your fish in. The fish cooks very quickly and cannot wait for the potatoes to be done. BTW, I used humble tilapia and it turned out really good.