Greek Fish Stew


2 carrots, chopped

1 medium onion, chopped

1 red potato, diced

4 celery stalks, sliced

2 garlic cloves, crushed

1 can whole tomatoes in juice

2 cups green cabbage, thinly sliced

1 cup green beans, cut to 3cm

500ml veggie or fish stock

1 tsp sea salt

1 tsp black pepper, ground

1 zucchinis, sliced into half-moons

2 cups baby spinach leaves

200g white, skinless fish fillets, cut into 3cm pieces

1 tbsp fresh dill, chopped

2 tbsp feta, crumbled



In a soup pot heat the oil then add the carrots, zucchinis, onions, potato, celery, garlic, tomatoes and stock. Sauté gently until veggies soften. Next add the cabbage, beans, stock and bring to the boil then drop to a simmer for 10 min. Now add the spinach and cook for another 10 minutes. Now add the fish and reduce the heat. Cover and simmer 3 minutes or until fish turns opaque. Lastly, sprinkle over the feta and dill.