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Sea Bream Stew, Karpasia

Sea Bream Stew, Karpasia

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1 large Sea Bream (around 2 kg), cleaned, from one of the Blue Island Fish Markets
4 onions
2 kg pearl onions
3 cloves garlic
8 medium tomatoes
2 tablespoons tomato paste
1 cinnamon Sticks
2-3 bay leaves
1 glass dry white wine
1 glass olive oil
2 glasses oil for frying
Fresh herbs for garnish

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Sea Bream Stew, Karpasia

  • Main Course
Cooking Methods:
  • Portions: 4
  • Μέτρια






Wash and dry the fish. Peel and slice the large onions into rings. Fry the onions with the garlic in the oil. When they have turned golden – brown, add the wine. Thickly grate the tomatoes and add them to the pan. Next, add the salt, pepper, cinnamon and the bay leaves. Continue by putting 2 tablespoons of tomato paste and bring to a boil. Then add the pearl onions and let them boil for 10 minutes. Finally, cut the fish into 2cm slices and flour the slices on both sides. When the oil is boiling, fry the fish until golden – brown. Then carefully add them to the sauce and let them simmer on a medium to low heat for about 20 minutes until the sauce thickens,

Serve with an accompaniment of your choice.

Bon appétit!

Tip: in some areas of Karpasia and Famagusta, the fish is cut into slices, fried separately and then put it in the pan with the sauce; or for a more healthy way of cooking, put the raw fish straight into the sauce and leave to simmer slowly.


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