Greek Fish Recipes
Delicious greek fish recipes recipes from www.nonnascooking.com
Egg and lemon soup (avgolemono)
Egg and lemon soup (avgolemono) | Of all the dishes Clayton grew up with, Clayton thinks avgolemono soup is the most Greek. It’s the classic flavours of lemon and parsley and the way the egg makes the dish so silky smooth. It’s also because this is his gran’s favourite recipe and one he makes as a birthday gift to her.
Couscous with grilled cherry tomatoes and fresh herbs
Couscous with grilled cherry tomatoes and fresh herbs | You can serve this as a side dish with barbecued lamb, but it’s also delicious on its own – just add a dollop of Greek yoghurt. Grilling the tomatoes adds a wonderful intensity of flavour to this Moroccan couscous recipe.
Rabbit stifado | Stifado is a favourite Greek family casserole, particularly in winter. Spiced with cumin, cloves and cinnamon, this dish is full of character. Although it’s traditionally made with wild rabbit, you can also use chicken or pork. There's a recipe in Crete which uses snails! The most important ingredient in a good stifado is the onions. It needs a large quantity to produce the characteristic rich, sweet sauce. Stifado can be made ahead and it tastes even better reheated.
Vegetarian rice dish (prasorizo)
Vegetarian rice dish (prasorizo) | Leeks are a member of the lily family and share the Allium genus with garlic and various onions. In ancient Greece, there were leek-growing competitions and the largest ones were offered to the gods. Greeks have added them to many recipes, including this vegetarian rice dish.
Stuffed capsicum (dolmeh-ye-felfel)
Stuffed capsicum (dolmeh-ye-felfel) | This Persian recipe for capsicum stuffed with lamb is perfect when entertaining, and they make a colourful addition to any banquet. For a Greek twist on this simple yet hearty dish, watch the video recipe of Mamma's stuffed capsicum with garlic dressing.
Crumbed fried zucchini
Crumbed fried zucchini | Kefalotiri and kefalograviera are Greek hard cheeses made from a mixture of sheep's and goat’s milk. Commonly used to make the Greek dish saganaki and perfect for frying, in this recipe they add luxuriousness to the breadcrumb coating on the fried zucchini. Serve as a part of a meze platter, or with a Greek salad for a hearty entrée.
Leafy vegetable mallung (or mallum)
Leafy vegetable mallung (or mallum) | The word mallung means literally "to mix up" and this delightful Sri Lankan dish can feature any number of different vegetables. In this recipe it is a combination of shredded leafy greens, maldive fish, green chilli and coconut. For the greens, Paul says you could use almost anything: spinach, silverbeet, chicory, chrysanthemum leaves, beetroot or turnip leaves or mustard greens. Mix a few kinds together if you like – say, mild spinach with peppery turnip l
King George whiting rolls
King George whiting rolls | In this recipe Chef Chui Lee Luk marries whiting with octopus that has been cooked following an old Greek recipe. Chui says, "King George whiting is a stunning fish. The sauce is all about delicacy. The way the fish is cooked is to compliment that delicacy".
Greek fisherman's soup (kakavia)
Greek fisherman's soup (kakavia) | This fisherman’s soup is traditionally made by fisherman using small fish that were too small to sell at the markets. You can also use filleted fish, however, for maximum flavour, whole fish are preferred. Some other recipes for kakavia use other types of seafood in including mussels and prawns.