Aegean Fish Stew


  • 1/4 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 1 pound halibut or sea bass fillet, cut into 1 1/2-inch pieces
  • 3 teaspoons extra-virgin olive oil, divided
  • 1 large onion, chopped
  • 2 cloves garlic, finely chopped
  • 3/4 cup dry white wine
  • 3 cups reduced-sodium chicken broth, or 1 cup bottled clam juice diluted with 2 cups water (see Note)
  • 12 ounces yellow-fleshed potatoes (3-4), such as Yukon Gold, peeled and cut into quarters or eighths lengthwise, depending on size
  • 12 ounces carrots (about 4), cut into 2-inch-long sticks
  • 1 large egg
  • 3-4 tablespoons lemon juice
  • 1/4 cup chopped fresh dill or fennel fronds, or fennel fronds


A Simple Stew Of Fish And Vegetables, Enriched With The Most Famous Sauce Of Greek Cuisine: Avgolémono, Egg And Lemon Sauce. This Is A Saucy Dish; Serve With Lots Of Crusty Country Bread.

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