Kakavia or greek fish stew

Sourcing local produce and writing about it has always been the reason for me setting up my blog and because we travelled from Melbourne to Western Australia following the coast (except for a few weeks in the Flinders Rangers ), seafood outlets were accessible in almost every town. Unfortunately because we stupidly left our van unlocked one night, we were robbed while we were asleep, and our laptop was stolen along with my blog and photos. So l have had to start again from Margaret River losing 5 months of blogging.
Expecting big things on the fresh produce side of things, imagine my surprise when l arrived in Margaret River only to be told when asked where l could buy seafood and told "well the supermarket sells it". Luckily since then, a local seafood wholesaler has opened his doors to the public. "Whew". The name of the business is
3degressBlue and there fish is all line caught and sourced form local waters mainly off Augusta, where the Indian and Southern oceans meet.Today when l went there they had a good supply of coral trout, groper, dhu fish, bronze whaler,salmon, oysters, prawns and they even have ready to go containers of seafood chowder (made with dhu fish stock) . So armed with a few fillets of groper and some chowder l headed home to make up a deliciously easy fish stew.

FISH STEW

1 onion chopped
2 sticks celery chopped
3 cloves chopped garlic
1 carton fish stock
1 tin crushed tomatoes or 6 chopped fresh tomatoes
4 potatoes cubed
100mls white wine or verjuice
salt and pepper
juice of 1/2 lemon
3/4 cup finely chopped parsley.
1/2 kg fish.
Fry onion garlic and celery in olive oil for 5 mins. add wine and reduce until almost evaporated. Add tomatoes, potatoes and stock and cook for 15 mins. Add fish and gently simmer until cooked, about 15 mins. Add lemon juice,salt and pepper and parsley. l also add 2 teas vegeta and another splash of verjuice just to give it an extra zing. Serve with crusty bread to sop up the lovely sauce.