This tasty Greek dish reminds me of a hearty fish soup and is a real taste of the sea. It's a traditional Greek fisherman's stew.

Ingredients:

• olive oil
• 2 onions, peeled and roughly chopped
• 4 sticks celery, trimmed and roughly chopped
• 5 cloves garlic, peeled and roughly chopped
• 3 beef tomatoes, roughly chopped
• 500 g potatoes, peeled and cut into 3-4 cm chunks
• 3 bay leaves
• 1 liter organic vegetable stock
• 700 g fresh fish fillets
• 1 lemon
• ½ a bunch fresh flat-leaf parsley, (15 g) roughly chopped
• ½ a bunch fresh dill, (15 g) roughly chopped
• Greek extra virgin olive oil
• 1 loaf rustic bread to serve

Method: (7 Steps)

• Heat a good lug of olive oil in a large pan on a medium heat.
• Add the onions and celery and cook for 5 minutes, then add the garlic and cook for another 5 minutes, stirring occasionally, until soft but not colored.
• Add the tomatoes, potatoes and bay leaves and pour in the stock.
• Season lovingly with sea salt and black pepper and bring it all to the boil.
• Reduce to a low heat and simmer for 15 minutes.
• At this point, add your fish fillets and bring back to the boil, then reduce to a medium-low heat and simmer for a further 15 minutes, until the potatoes are tender and the fish is cooked through and flakes apart.
• Stir in the lemon juice and herbs, drizzle with extra virgin olive oil, then have a quick taste to make sure you've got a good balance of acidity, freshness and seasoning and serve with chunks of rustic bread.