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Greek Fishermen's Stew with Garlic Crostini at Kouzzina by Cat Cora - Boardwalk

in honor of the upcoming closure of this restaurant, I thought I'd share a recipe of a dish that was featured on the menu.  The Greek Fisherman's Stew is one of those classic dishes that just screams Kouzzina.  It sounds like a great, hearty treat that I may have to add to my routine too!


  • 1/4 c extra virgin olive oil
  • 1 large yellow onion halved lengthwise and sliced into half moons
  • 2 cloves garlic minced
  • 1 c dry white wine
  • 1 15- oz can diced tomatoes
  • 1 tbs chopped fresh marjoram or 1 teaspoon dried marjoram
  • 1 tbs chopped fresh Italian flat-leaf parsley
  • 2 c seafood/fish stock or bottled clam broth
  • 1-1 1/2 lbs of shrimp clams or mussels (deveined, shelled and cleaned)
  • 1 tsp Kosher salt
  • 1/4 tsp freshly ground black pepper
  • 4 thick slices rustic bread toasted rubbed with garlic and olive oil


  • Pour olive oil into a large saucepan set over medium-high heat.
  • When the oil is hot but not smoking, cook the onion until lightly browned, approximately 5 to 7 minutes.
  • Add the garlic and sauté for 2 to 3 minutes.
  • Pour in the wine and reduce the heat slightly.
  • Simmer the mixture for 3 to 4 minutes.
  • Add the diced tomatoes and herbs.
  • Pour in the fish stock or clam juice.
  • Add the clams and mussels (if using). As soon as the clams and mussel shells open, add the shrimp and simmer until shrimp are pink. (If you're not adding clams or mussels, add shrimp right after you've added the fish stock.)
  • Season with salt and pepper and serve hot.
  • Add a toasted slice of a thick, hearty bread.
  • Happy Cooking!