Fish & Shellfish Stew Greek Style

To accompany this simple, flavorful seafood stew, toast baguette slices, rub them with a raw garlic clove while still warm and brush them lightly with extra-virgin olive oil. The seafood you use for this dish is completely up to you. Try snapper, striped bass, clams, mussels and shelled, deveined shrimp, in any combination.
Average Customer Rating:
5 out of 5
5
 out of 
5
(2 Reviews) 2
2 of 2(100%)reviewers would recommend this recipe to a friend.
Sort by Customer Reviews for Fish & Shellfish Stew Greek Style
Review 1 for Fish & Shellfish Stew Greek Style
5 out of 5
5 out of 5
Becksy
Houston, TX
August 16, 2011
Ability level:Intermediate
Cooks for:3 to 5 people
Cooks:Every day
Would You Recommend? Yes
0points
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Wonderful!
August 16, 2011
Such a delicious meal! I took my time, followed the recipe and it was amazingly flavorful. This was definitely restaurant worthy!
The only changes I made: omit the potato and replace it with celery. And one cup of broth I replaced with one cup of clam juice.
Pros: Yield, Good Value, Healthy, Appearance, Adaptable, Impressive, Will Make Again
Review 2 for Fish & Shellfish Stew Greek Style
5 out of 5
5 out of 5
LacyL
St. Petersburg, FL
May 1, 2010
Would You Recommend? Yes
+2points
2of 2found this review helpful.
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Bon Appetite!
May 1, 2010
Fabulous and easy to prepare, a gourmet meal fit for guests or any night for family. The second time I made this, I used 1 cup of white wine and reduced the stock proportionately, and added some chopped Kalamata olives and red pepper flakes to taste instead of black pepper. Gives it a bit more flavor. My friends rave, but it is my secret that this recipe is so easy and tasty!