Greek Seafood Broth with Ouzo
A warming Mediterranean broth built on the flavors of white fish and shrimp, brightened by fresh fennel, tomatoes, and the distinctive anise character of ouzo. The seafood simmers gently to release its delicate essence into the broth, creating a refined yet rustic dish that tastes like a coastal Greek taverna. Serve with crusty bread and finish with a drizzle of good olive oil and fresh herbs.
- Prep
- 20 min
- Cook
- 35 min
- Total
- 55 min
- Makes
- About 6 cups (1.4 liters) broth, serving 4
Steps
Before you start
- Pat the shrimp and fish dry with paper towels so they brown properly
- Have all ingredients prepped and within reach—the broth moves quickly once cooking begins
- Use a dry white wine or additional seafood stock if you prefer to omit the ouzo
Sauté aromatics
- Heat 3 tablespoons olive oil in a large heavy-bottomed pot over medium heat.
- Once shimmering, add the sliced fennel and onion.
- Cook, stirring occasionally, for 6–8 minutes until soft and just beginning to turn golden at the edges.
- Stir in the minced garlic and cook for 1 minute more until fragrant.
- Do not let the garlic brown.
+ Show details− Hide details
Ready when: Fennel and onion are soft and lightly golden; garlic is fragrant
Tip: Slice the fennel thinly and evenly so it cooks at the same rate and releases its subtle anise flavor
Deglaze with ouzo
- Pour the 0.5 cup ouzo into the pot, scraping the bottom with a wooden spoon to loosen any browned bits.
- Let it bubble gently for 1–2 minutes so the raw alcohol flavor cooks off and the anise character mellows and integrates.
+ Show details− Hide details
Ready when: Ouzo has reduced by about half and smells warm and integrated
Tip: Do not skip the brief cooking step—it mellows the alcohol and prevents the broth from tasting harsh or too spiritous
Add tomatoes and stock
- Add the canned tomatoes with their juice and the 4 cups seafood stock.
- Stir well to combine.
- Add the bay leaves and thyme sprigs.
- Bring to a simmer over medium-high heat, then reduce the heat to maintain a gentle simmer (small bubbles breaking the surface).
+ Show details− Hide details
Ready when: Mixture reaches a gentle simmer with small bubbles breaking the surface
Tip: Do not let the broth boil hard—vigorous boiling can make the finished broth cloudy and will cause delicate seafood to shred
Simmer base broth
- Simmer gently for 10 minutes to allow the flavors to meld.
- Squeeze the juice from the lemon halves into the pot and add the lemon halves themselves.
- Season with a pinch of sea salt and black pepper.
- Taste and adjust seasoning as needed.
+ Show details− Hide details
Ready when: Broth is fragrant and flavors are integrated; lemon juice is incorporated
Tip: Taste before adding all the salt—the seafood stock may already be quite saline
Add white fish
- Gently add the chunks of white fish to the simmering broth, stirring very gently to submerge them.
- Keep the heat at a gentle simmer.
- Cook for 5–7 minutes, stirring occasionally, until the fish is just opaque and flakes easily with a fork.
- Do not overcook or the fish will fall apart.
+ Show details− Hide details
Ready when: Fish is opaque throughout and flakes easily when prodded with a fork
Tip: Use a gentle simmer and handle the fish carefully so the chunks stay intact and look appetizing in the finished broth
Add shrimp
- Add the shrimp to the broth and stir gently.
- Continue simmering for 3–4 minutes, stirring occasionally, until the shrimp are bright pink, opaque, and cooked through.
- Do not overcook or they will become tough and rubbery.
+ Show details− Hide details
Ready when: Shrimp are bright pink, opaque, and no longer translucent
Tip: Add shrimp last and cook only until pink—they cook very quickly and will toughen if overcooked
Final seasoning and finish
- Remove from heat.
- Taste the broth and adjust seasoning with sea salt and black pepper to your preference.
- If you like heat, stir in the red pepper flakes.
- Remove and discard the bay leaves, thyme sprigs, and lemon halves.
- Stir in most of the fresh dill and parsley, reserving some for garnish.
+ Show details− Hide details
Ready when: Broth is well-seasoned and fragrant with fresh herbs
Tip: Add fresh herbs at the end to preserve their bright flavor and color—long cooking dulls their vibrancy
Ladle and serve
- Ladle the broth into warm shallow bowls, dividing the shrimp and fish evenly among them.
- Garnish each bowl with the reserved fresh dill and parsley.
- Drizzle with a small amount of extra-virgin olive oil and serve immediately with crusty bread on the side.
+ Show details− Hide details
Tip: Warm the bowls by rinsing them with hot water or placing them in a warm oven for a few minutes before serving—this keeps the broth at its best temperature longer
Good to know
Tips
- Pat the shrimp and fish dry before cooking to help them develop a light, flavorful exterior when sautéed gently.
- Keep the broth at a gentle simmer, not a rolling boil—this prevents the seafood from shredding, keeps the broth clear, and allows delicate flavors to develop.
- For the best flavor, use good-quality seafood stock; homemade is ideal, but a quality frozen or shelf-stable version will work.
- Finish the broth with a small drizzle of excellent olive oil just before serving—it adds richness and helps carry the aromatic flavors.
Storage & reheating
Store cooled broth in an airtight container in the refrigerator for up to 2 days. To reheat, gently warm on the stovetop over medium-low heat, stirring occasionally, until just warm through (do not boil, as the seafood will toughen). The broth can be frozen without the seafood for up to 3 months; freeze in portions for convenience. Thaw overnight in the refrigerator and reheat before adding fresh shrimp and fish and cooking as directed in steps 5–6.
Substitutions
- ouzo (Greek anise liqueur) → dry white wine (Sauvignon Blanc or Assyrtiko work well) or additional seafood stock. You'll lose the distinctive anise character, but the broth will still be delicious and Mediterranean. Use the same amount as the ouzo.
- firm white fish fillet (cod, halibut, or sea bass) → halibut, sea bass, snapper, or grouper. Use any firm white fish that won't fall apart easily. Avoid delicate fish like sole or flounder.
- large shrimp (21–30 count), peeled and deveined → firm white fish fillets (use 1.5 lb total), or a mix of shrimp and scallops. If using scallops, add them at the very end (1–2 minutes) so they don't toughen.
- fresh dill, chopped → fresh mint or tarragon. Both pair beautifully with seafood and add a different but equally Mediterranean flavor profile.
