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Fish Stew (Brodetto), Akanthou

Fish Stew (Brodetto), Akanthou

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1 Sea Bream or Grouper (1,000 – 1,200 g) from one of the Blue Island Fish Markets
2 medium potatoes, cut into small cubes
1 onion, finely chopped
1 clove garlic, finely chopped
3 sprigs celery, finely chopped
1 carrot, diced
2 cups tomatoes, grated
1/2 cup olive oil
Fresh thyme
Red pepper flakes (optional)
1 φλ. cup Capellini (Angel Hair pasta)
Juice of 1 lemon
2 bay leaves

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Fish Stew (Brodetto), Akanthou

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





Purchase the fish from one of the Blue Island Fish Markets.

Boil the fish in water for 15 – 20 minutes to soften. As soon as it boils, remove it to a plate to cool and keep 500 ml of the stock.

At the same time, sauté the onion in hot olive oil, in another pan, for about 4 minutes. Add the garlic, celery and carrot, continue to sauté for another 2 minutes. Then add the tomato, potatoes and bay leaves. Simmer for 10 minutes.

Add the fish stock, the capellini pasta, the lemon juice and the salt and pepper.

Cook for 5 – 10 minutes until the potatoes are soft and the pasta is cooked through. Then remove the bones from the fish and put it back in the pan. Add the fresh thyme (and red pepper flakes, if desired).

Serve the stew hot.

Bon appétit!


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