Fish stew with shrimp and vegetables
Fish fillet and shrimp cooked in red sauce with fresh vegetables and Horio Koroneiki Variety olive oil. An amazing recipe by Dimitris Skarmoutsos.
Fish stew with shrimp and vegetables


1 kilo white flesh fish fillet, in bites 2 tbsp Horio Koroneiki variety olive oil 2 leeks, thinly sliced 2 finely chopped carrots 1 finely chopped celery 2 mashed garlic cloves 1 small finocchio in sticks 2 cans (400gr) tomato paste 1 bay leaf 1 large glass of white wine 1,25 lt fish or vegetable stock 500 gr raw shrimp, peeled 2 tbsp chopped parsley


  1. Heat Horio Koroneiki variety olive oil  in a large pot. Add leek, carrot, celery and garlic and cook over medium-low heat for 7-10 minutes, stirring.
  2. Add finocchio, tomato, bay leaf, wine and stock and bring to a boil. Cook for 30 minutes (these steps can be made up to two days before).
  3. When ready to serve (heat previous step mixture), add fish and shrimp. Bring to a boil and simmer for a few minutes until fish is ready.
  4. Sprinkle with parsley and serve.