Greek Ouzo Seafood Stew
A fragrant variation using anise-flavored ouzo and Kalamata olives.
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Ingredients
- 1/4 cup extra virgin olive oil
- 1 pound large shrimp, peeled and deveined
- 1 pound fresh mussels, scrubbed and debearded
- 1 medium yellow onion, finely diced
- 3 cloves garlic cloves, minced
- 1/2 cup Ouzo (anise-flavored liqueur)
- 28 ounces crushed tomatoes
- 1/2 cup Kalamata olives, pitted and halved
- 1/2 cup feta cheese, crumbled
- 2 tablespoons fresh dill, chopped
- 1 teaspoon dried oregano
- 1/4 teaspoon red pepper flakes(optional)
Instructions
- 1
Heat the olive oil in a large heavy-bottomed pot or Dutch oven over medium heat.
- 2
Add the diced onion and sauté for 5 minutes until translucent, then stir in the garlic and oregano for another minute.
- 3
Carefully pour in the Ouzo; let it bubble and reduce by half to cook off the sharp alcohol bite while retaining the anise aroma.
- 4
Stir in the crushed tomatoes and red pepper flakes, then lower the heat and simmer the sauce for 15 minutes to thicken.
- 5
Gently fold in the Kalamata olives and the shrimp, cooking for 3 minutes until the shrimp start to turn pink.
- 6
Add the mussels to the pot, cover with a tight-fitting lid, and steam for 4-5 minutes until the shells have opened.
- 7
Discard any mussels that did not open, then stir in the fresh dill and adjust seasoning with salt and pepper.
- 8
Remove from heat, sprinkle the crumbled feta over the top, and serve immediately with crusty bread.
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