Goferia Piaka – Fish Stew (Greek Cuisine)

A light fish dish typical of Mediterranean cuisine is golfers pika or Greek fish stew, cooked with tomatoes, onions, and garlic.

Ingredients

Fish (any seafood) – 250 g
Ripe tomatoes – 1-2 pcs.
Bulb onions – 2-3 pcs.
Garlic – 2 cloves
Salt – 0.5 teaspoon
Ground black pepper – 1 pinch
Lemon (juice) – 1/3 pc.
Vegetable oil – 2 tbsp

How to cook goferia piaku (Greek stew):

Directions

Peel the onion and garlic.
Dice the onion.
Finely chop the garlic.
Lightly fry the onion with garlic in 1 tablespoon. a spoonful of vegetable oil. Fry over medium heat for about two minutes.
Scald the tomatoes with boiling water and remove the skin. You don’t have to do this, but if you don’t skip this step, the dish will be softer.
Cut the tomatoes into slices.
Add to the pan.
Season with salt (a pinch will be enough) and pepper. Simmer for 3-5 minutes.
Transfer to a separate container.
Now is the time to go fish. I took a catfish steak, but if you do not like fatty fish, you can use another, but always low-bone fish or a ready-made fillet. Clean fresh fish, remove bones, remove the skin if desired. Then cut it into portions.
Sprinkle the fish with lemon juice, rub with salt.
Put the fish in a frying pan with heated vegetable oil.
Add fried onions and tomatoes, pour 2-3 tbsp of water. If the tomatoes are very juicy, then you do not need to add water.
Simmer for about half an hour on less than medium heat. I stewed for only 15 minutes, as the catfish cooks quickly.

Enjoy your meal!

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