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Fish Athenian Style (Fish Athinaiki) Primal Mediterranean Gourmet
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Fish Athenian Style (Fish Athinaiki)

Prep Time40 mins
Cook Time30 mins
Total Time1 hr 10 mins
Course: Appetizer
Cuisine: Greek
Servings: 8
Author: Sonia Skounaki for Primal Mediterranean Gourmet


  • 1.5 lbs cod filet
  • 1 medium yellow potato quartered
  • 1 medium onion quartered
  • 3 medium carrots cut lengthwise
  • 1 stalk of celery
  • 2 stems of dill
  • 2 bay leaves
  • 7 peppercorns
  • 5 berries of all spice
  • 1 ¼ cup mayonnaise
  • 4 oz frozen petites peas
  • 8 oz green beans finely diced
  • 3 tbsp capers rinsed and chopped
  • 2 oz dill pickles finely diced
  • 3 Persian cucumbers sliced very thin


  • In a medium–large pot, add 5 cups of water, potato, onion, carrots, celery, dill, bay leaves,
  • peppercorns, allspice berries. Bring to boil and cook over medium heat and cook for 10-15 minutes until the potatoes and carrots are fork tender but not overcooked. With a slotted spoon, remove the potatoes and carrots from the pot, reserving the vegetable broth.
  • While the potatoes and carrots are cooking, bring to boil 3 cups of water in a medium-small saucepan. Add the peas and green beans and cook for about 10-15 minutes until fork tender. Strain the peas and beans.
  • Bring the broth to boil, add the the fish. Reduce the heat and let the fish simmer for 10-15 minutes. While the fish is cooking, dice the carrots and the potatoes. With a slotted spoon, remove the fish to a plate.
  • In a large bowl combine the fish, potatoes, carrots, peas, green beans, pickles, capers with ¾ cup mayonnaise.
  • Transfer the mixture to a long platter (preferably a fish plater), and create an oval shape.
  • Cover the mixture with the cucumber slices, placing them in a way to resemble fish scales. Refrigerate until ready to serve.


Note: can be done one day ahead up to step 5. Steps 6 and 7 need to be done at the day the Fish Athinaiki will be served.