Greek Fisherman’s Stew Recipe (2024)



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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.

Kevin Osinski

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.

Lisa London

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.

Dede Bacro

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.


I made this last night for my husband and son; everyone had seconds.

Like Yoko, I cooked everything up to the point of adding the fish, which I did when we were ready to eat.

Super easy and delicious. Next time I might increase the lemon juice and basil leave, might even add a bit of saffron (will that make it a Spanish fisherman's soup?).


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.


I like that the recipes calls for water. I don’t (yet) make fish stock and the water allowed me to try the recipe. I used sea bass and loved the flavor. I left the scrubbed skins on the potato cubes. Loved this and can’t wait to make it for my favorite guests. I will try freezing the leftovers. Thanks for that tip.

Gail Wood

I had not planned to make this soup so had to make do with what I had on hand. Ono and whole shrimp in their shells for the fish, fennel seeds and saffron instead of fresh fennel and a container of mild fresh salsa to replace the tomatoes. I used the shrimp shells and heads to make a quick fish broth with the called for water and some clam juice. Otherwise, I followed the instructions and it was fantastic. I'll be making the stew again soon, using fresh fennel, tomatoes and local fish.


Cooked potatoes 3x as long as directed. Since I did not have stock, added bay leaf, smoked paprika, white pepper, and crushed fennel seeds to water. Added extra lemon and turned out delicious!

Don Moulds Sacramento

This is a great recipe BUT the potatoes take forever to cook, so plan accordingly. Put them in when sautéing fennel, etc. and plan on a lot more time before throwing in the fish. Also make with home made aioli w/siracha, rather than store bought.


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.

Beulah Jean

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.

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Greek Fisherman’s Stew Recipe (2024)


How to make stew nice and thick? ›

The flour helps to thicken a stew as it cooks. Whisk a teaspoon of flour in a little cold water to make a slurry, then stir into the stew as it's cooking. Don't add dry flour directly to the stew as it may clump. After adding the slurry, bring the stew to boil.

Where does fisherman's stew come from? ›

The History of Cioppino

Cioppino fish stew is one of those dishes. During the 1850s in San Francisco, Italian fishermen would take the leftovers of the daily catch (think clams, crab, fish, and shrimp) and combine them with a medley of wine, onions, herbs, and tomatoes to create something worth drooling over.

What can I add to stew to make it tasty? ›

Add spices such as turmeric, coriander and cumin at the early stage of cooking, when you are frying onions and garlic, to enhance the taste of the beef stew. Fresh herbs like coriander and bay leaves also contribute a distinct flavour without making the dish too spicy for the younger members of the family.

Is it better to thicken stew with flour or cornstarch? ›

Cornstarch has twice the thickening power of flour. When a gravy, sauce, soup or stew recipe calls for flour, use half as much cornstarch to thicken. To thicken hot liquids, first mix cornstarch with a little cold water until smooth. Gradually stir into hot liquid until blended.

What is the history of fisherman's soup? ›

The Origins of Fisherman's Soup

The initial fisherman's soup was, unsurprisingly, made by fishermen and was known as 'Halaszly. ' They used Turkish pepper for seasoning the fish parts, and the fish was cooked in peppery broth. In another region, fisherman's soup was known as 'halacli,' and it was seasoned with paprika.

What is fisherman soup made of? ›

Nigerian fisherman's soup is a straightforward meal prepared using various fish and other seafood, depending on taste. You can make it with any type of fresh fish, even with the stronger flavored catfish, shrimp, sea snails, clams, periwinkles or lobster.

What is the meaning of fisherman soup? ›

Fisherman's soup or halászlé (Hungarian pronunciation: [ˈhɒlaːsleː]) is a hot, spicy paprika-based fish soup. A folk item of Hungarian cuisine, it is a bright-red hot dish prepared with generous amounts of hot paprika and carp or mixed river fish.

What makes stew thick? ›

The three main thickening agents for gravies are flour, cornflour and arrowroot. The first two are normally used in savoury dishes while arrowroot tends to be used in sweet dishes – that said, arrowroot will work in a savoury dish as it has no flavour.

What makes stew thicker than soup? ›

Thickness. Like we've already covered, stew tends to be thicker than soup. While soup is normally made with mostly liquids and some solid foods, stew is essentially the reverse – more solids and less liquid.

How do you thicken stew without changing taste? ›

Another easy option is to sprinkle dried mashed potato flakes into the stew. Add the flakes in small amounts, stirring and checking the consistency until it reaches the thickness you prefer. Potatoes have a neutral taste and will not significantly alter the flavor of your stew.

How do you thicken slow cooked stew? ›

A slurry is a mixture of flour and water, whisked together until smooth and added towards the end of cooking; it's a super-simple way to thicken any soup. For slow cooker soups, add your slurry with at least 30 minutes of cook time left so that the raw flour can cook and thicken the soup. Need a gluten-free option?

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