Strompolos' Fisherman's Stew


For each person.

  • 1-6oz. lobster tail in shell with top of shell sliced open lengthwise
  • 2-large scallops
  • 2- large clams in shells
  • 2- mussels in shells
  • 4 oz. dried large noodles/curly/wide
  • Four cherry tomatoes whole
  • 1-small carrot cut in slices
  • 1/2 stalk celery cut in slices
  • 1/4 small sweet onion chopped fine
  • Finely chopped fresh parsley 2 tablespoons
  • 1 bay leaf
  • 3 oz. Strompolos' Authentic Greek Dressing
  • 6 oz. fish and
  • 6 oz. chicken stock
  • (Fish stock available in good stores)
  • If you can't find fish stock, use all chicken, but it's better with fish stock.
  • 1 teaspoon saffron, if not available, use paprika, but better with saffron.


  • Bring stock to boil, with bay leaf, saffron, Strompolos' Greek Dressing.
  • Add carrot, celery, onion, noodles, bring back to boil. 
  • Add fish and boil until shellfish open, turn off, then add cherry tomatoes to just warm and cover and let sit for 10 minutes. 
  • Remove bay leaf.
  • Serve in deep bowls and garnish with chopped parsley and serve with crusty/toasted bread.
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