Yeah Kev add any seafood to jazz it up like prawns and crayfish also.

This recipe is a Greek dish known as Aegean Kakavia meaning Beautiful Fish Stew and this has been made traditionally on Greek fishing boats in a one pot method with saltwater (zero seasoning) for centuries and they used several and many fish from the catches of their day.

Ok once you have your stock as follows;

Heat a swig of olive oil in a large pan on med heat, add roughly chopped onions x 2 and celery sticks x 4, cook for 5 mins, stirring until soft not coloured.

Add roughly chopped beef tomatoes x 3, half a kilo of peeled and roughly chopped potatoes into 3-4cm chunks and 3 bay leaves.

Pour in fish stock at least 1 litre, season with salt and pepper, bring up to boil and then immediately simmer for 15 mins, now is the time to add about 700-1kg of fresh fish fillets of your choice and bring back up to the boil, then reduce to med-low and simmer for another 15 mins, until potatoes tender and the fish cooked with flakes falling apart. 

Stir in juice of a lemon combined with some chopped parsley and pinch of dill roughly chopped.

Drizzle a little more olive oil and taste to sense a good round balance of acidity, freshness and seasoning, now serve with big slabs of your favourite bread!

Bon Apetite