• Skopelos Blackfish Stew

Black fish stew


2 kg of dusky grouper
10 sour plums
5-6 black plums
2 kg white onions for stew
1 tomato
5-6 bay leaves
3-4 garlic cloves
1 tablespoon salt
½ tablespoon pepper
½ tablespoon oregano
1 cup olive oil


Peel the onions and add them to the casserole. Add the salt, pepper, oregano and olive oil. Add a lot of salt to release all the fluids of the onion. Finally add the sour prunes of Skopelos. Put the casserole to heat, pour a glass of water and leave the food to boil for three quarters of an hour over low heat.

When the mixture is ready proceed in baking. In a baking tray place with the skimmer two large ladles of onions. Spread the onions and make a nice bottom to place the fish on. Put the dusky grouper on and then pour the remaining onions in the baking tray. Pour the onions gradually with a ladle to avoid pouring their fluids into the baking tray. Then, add separately to the baking tray 2 to 3 spoons from their juice. Not much though, because, with the baking, the onions will release further juice. Add the black plums and bay leaves.

Place the tray in the oven and bake for one hour at 180 ° C.

Maria Kosma, Glysteri Skopelou

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