Main Course
Giouvetsi with Monkfish (Greek Baked Orzo with Fish)
- Total timeTotal
- 1 hr
- ServingsServings
- 4
Once you try this monkfish giouvetsi, you'll make it again and again! Giouvetsi, orzo baked in the oven, is the ultimate Sunday-lunch comfort food in Greece, and this version with fish is my favorite.
Once you try this monkfish giouvetsi, you'll make it again and again! Giouvetsi, orzo baked in the oven, is the ultimate Sunday-lunch comfort food in Greece, and this version with fish is my favorite. Instead of monkfish, you can use scorpionfish, grouper, weever or any other fresh fish that makes a rich stock.
Step by step
1 photo
The recipe
Giouvetsi with Monkfish Recipe
Total time 1 hr · 4 servings
Ingredients
For the fish giouvetsi
For the fish stock
Method
- Rinse the monkfish and carefully cut off the head with a large knife.
- Salt the body lightly and set it aside.
- Put the fish head in a large pot, add the water, a few peppercorns and the vegetables, cleaned and cut into large pieces.
- Boil for about 30 minutes, while you go on with the rest of the recipe.
- Meanwhile, finely chop the onion and the same amount of fennel.
- In a pot, add a little olive oil and sauté the onion with the fennel, without letting them brown.
- Add the chopped garlic and, carefully, the fish.
- Sauté the monkfish lightly on all sides and deglaze with the wine.
- Take the fish out of the pot and place it in an ovenproof dish, where you’ll finish the giouvetsi in the oven.
- Add the orzo, the grated tomato, a little salt and pepper to the pot, and stir.
- Pour the mixture into the dish with the fish, making sure no orzo is left on top of the fish, so it cooks evenly.
- Strain the fish stock and pour it hot over the orzo, so it covers it by 3 cm.
- Carefully put the dish in the oven, because it holds quite a lot of liquid.
- Bake the monkfish giouvetsi in a preheated oven at 180°C for 25–30 minutes, until the orzo and fish are cooked and the orzo is creamy.
- Take the giouvetsi out of the oven, let it rest for 10 minutes and serve it with fresh chopped parsley on top.
